![]() Of course, things turned out differently as the customer loved the new creation.Ĭrum, considered by some to be the first-ever “celebrity chef” in America would go on to open his own restaurant in 1860 down the road from Moons, and it didn’t take long before he was catering to a large and wealthy clientele that included the Vanderbilt’s, Jay Gould, and Henry Hilton. Crum, in a mindset of I’ll show you, cut the slices as thin as he could, dropped them in the deep frier and poured on the salt with the hopes the customer would hate them. How it happened is interesting, as a disgruntled customer complained that his thick-cut French style potatoes were soggy, chewy, and undercooked, asking twice for the dish to be remade. Here at home, George “Crum” Speck is attributed with inventing the process of deep-frying potato slices to create what we know today as the chip. With the French adopting the potato, cooking with it became fashionable. Thanks to his pioneering research and work, not only did the French government repeal the potato ban in 1772 but Parmentier would go on to win an award from the Academy of Besancon for research that proved potatoes were a great source of nutrition for people suffering from dysentery. In fact, he found that potatoes were delicious and good for you. Parmentier’s prison experience was transformational as his “potato only” diet left him with no leprosy or other diseases. But by a twist of fate for the potato, Antoine-Augustin Parmentier, a French pharmacist who served as an army pharmacist during the Seven Years’ War was captured by the Prussians, imprisoned and forced to eat potatoes every day as his rations, a fact that would forever change the trajectory of the potato. The sentiment was so strong in fact that the French Parliament officially banned potatoes in 1748. I should mention, the French actually rejected them at first, referring to them as hog feed and believing that these tubers caused leprosy. Interestingly the story really begins in France with the adoption of the potato into European cooking after the Spanish brought them back after explorations in the mid-1500s. This text refers to an out of print or unavailable edition of this title.Last week America celebrated National Potato day and many historians will agree that today is the anniversary of the invention of the “potato chip”, which took place in 1853 at the Moon’s Lake House on Saratoga Lake in New York thanks to chef George Crum and a disgruntled customer. Joyce Adams Burner, Hillcrest Library, Prairie Village, KSĬopyright © Reed Business Information, a division of Reed Elsevier Inc. This book contains sufficient detail to interest older students, and its appealing format will assure its popularity as a read-aloud for the primary grades. Morrison's richly colored acrylic illustrations have a comical look the elongated figures shown from unusual angles create stylized exaggeration and burst with life. Crum is multidimensional in depiction, and readers can practically taste his crisp, freshly prepared chips. She writes clearly and compassionately, and treats topics of culinary history and race relations in an inviting manner. Taylor notes that the story is based on the more substantiated existing facts about a man whose life is largely undocumented. He eventually opened his own restaurant, Crum's Place, where everyone was treated equally, regardless of race or wealth. His encounters with fussy and demanding patrons led to the innovative idea of thinly sliced, deep-fried potatoes as the ultimate French fry, and his fame spread rapidly. He combined a passion for cooking with a perfectionist bent and was hired as a chef at Moon's Lake House in Saratoga Springs, where he created popular wild game and fish dishes. Grade 1-5 This lively story of the inventor of the potato chip begins with Crum's 1830s childhood in the Adirondacks, where his feisty streak gave him resilience in the face of prejudice against his Native American/African-American heritage.
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