The Pecan - The Story of America's Native NutNo. 4 St. James
Texas produces more than 60 million pounds of pecans each year, enough to make it first (or second, certain years, behind Georgia) among pecan producing states. It's not just the nut itself that's prevalent in Texas culture: the wood of the pecan tree is likewise a favorite in Texas furniture and other fine wood craft products. Indeed, Texans love all things pecan.
And while it may be difficult to believe that a simple nut could comprise enough subject matter for an entire book--and let alone, a good and enjoyable book--it's happened. In The Pecan - The Story of America's Native Nut, author James McWilliams tells you the surprisingly entertaining story of the pecan, a tale that spans both its history and future.
Hardcover and 192 pages, The Pecan makes an excellent gift for Texans or anyone who, sadly, does not fit that description. It ships to you directly from Austin, Texas.
More from the publisher, University of Texas Press:
"What would Thanksgiving be without pecan pie? New Orleans without pecan pralines? Southern cooks would have to hang up their aprons without America’s native nut, whose popularity has spread far beyond the tree’s natural home. But as familiar as the pecan is, most people don’t know the fascinating story of how native pecan trees fed Americans for thousands of years until the nut was “improved” a little more than a century ago—and why that rapid domestication actually threatens the pecan’s long-term future.
In The Pecan, acclaimed writer and historian James McWilliams explores the history of America’s most important commercial nut. He describes how essential the pecan was for Native Americans—by some calculations, an average pecan harvest had the food value of nearly 150,000 bison. McWilliams explains that, because of its natural edibility, abundance, and ease of harvesting, the pecan was left in its natural state longer than any other commercial fruit or nut crop in America. Yet once the process of “improvement” began, it took less than a century for the pecan to be almost totally domesticated. Today, more than 300 million pounds of pecans are produced every year in the United States—and as much as half of that total might be exported to China, which has fallen in love with America’s native nut. McWilliams also warns that, as ubiquitous as the pecan has become, it is vulnerable to a “perfect storm” of economic threats and ecological disasters that could wipe it out within a generation. This lively history suggests why the pecan deserves to be recognized as a true American heirloom."