Duncan Hines: How a Traveling Salesman Became the Most Trusted Name in Food

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Product Details

University Press of Kentucky
Publish Date
5.9 X 8.9 X 1.1 inches | 1.05 pounds

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About the Author

Louis Hatchett is the editor of Mencken's Americana and The Continuing Crisis: As Chronicled for Four Decades by R. Emmett Tyrrell, Jr.


"Offers conclusive proof that Hines was not only a real human being, but an American culinary hero, a contender for the greatest gourmand this country has ever produced." -- Weekly Standard

"Duncan Hines was not just a name emblazoned on a pasteboard box filled with devil's food cake mix. He was America's pioneer restaurant critic, an astute observer of our nation's foodways. Louis Hatchett's book puts you in the car with Hines, plying the roadways in search of the best t-bone steak in New York, the best pecan pie in Alabama." -- John T. Edge, director of the Southern Foodways Alliance

"Cake mixes, brownie mixes, cans of frosting, and bottle of cake glaze all still use his name. But for most Kentuckians, and I suspect for most Americans, Duncan Hines is a Betty-Crocker-type brand-name: fictitious and made-up as just a face for the brand. Those of us who are familiar with Duncan Hines know this isn't true. As a Kentuckian he made an impact on the travel guide, lodging, restaurant and food industry." -- Maggie Green, author of The Kentucky Fresh Cookbook

"Duncan Hines' story is a wonderful study of how someone can turn their name and product into a brand. Hines is the original celebrity food critic." -- Albert Schmid, author of The Kentucky Bourbon Cookbook

"With "Duncan Hines," you can have your cake and read it, too." -- Terri Schlichenmeyer, Inside Business (Hampton Roads)

"Thanks to Louis Hatchett's highly readable and informative book, the accomplishments of this remarkable American will again be valued and understood." -- Indiana Magazine of History

"Hines's influence, as well as the historical significance of Hatchett's biography, is predicated on his capacity to communicate across lines of race, gender, and class to shape Americans' understanding of their cuisine.

Hines was the "most trusted name in food," as Hatchett reminds us, for some very good reasons." -- Historian