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

Duncan Hines (1880–1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s―a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation __Adventures in Good Eating__ (1935). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today.In __Duncan Hines__, author Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Proctor & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook, __Adventures in Good Cooking__ (1939), at the age of 59 and followed it with __The Dessert Book__ (1955). These culinary classics included recipes from many of the establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand.This authoritative biography is a comprehensive account of the life and legacy of a savvy businessman, American icon, and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite. Hatchett offers insightful commentary into the man behind the cake mix boxes and how he paved the way for many others like him.

Duncan Hines (1880–1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s—a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating (1935). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today.

In Duncan Hines, author Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Proctor & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook, Adventures in Good Cooking (1939), at the age of 59 and followed it with The Dessert Book (1955). These culinary classics included recipes from many of the establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand.

This authoritative biography is a comprehensive account of the life and legacy of a savvy businessman, American icon, and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite. Hatchett offers insightful commentary into the man behind the cake mix boxes and how he paved the way for many others like him.

Duncan Hines (1880--1959) may be best known for the cake mixes, baked goods, and bread products that bear his name, but most people forget that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s -- a time when food standards were poorly enforced and safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his best-selling compilation Adventures in Good Eating (1935). The success of this work and of his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today. In Duncan Hines , author Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Proctor & Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook, Adventures in Good Cooking (1939), at the age of 59 and followed it with The Dessert Book (1955). These culinary classics included recipes from many of the establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand. This authoritative biography is a comprehensive account of the life and legacy of a savvy businessman, American icon, and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite. Hatchett offers insightful commentary into the man behind the cake mix boxes and how he paved the way for many others like him. This delightful biography "offers conclusive proof that Hines was not only a real human being, but an American culinary hero" ( The Weekly Standard ). Duncan Hines may be best known for the cake mixes, baked goods, and bread products that bear his name, but many people don't know that he was a real person and not just a fictitious figure invented for the brand. America's pioneer restaurant critic, Hines discovered his passion while working as a traveling salesman during the 1920s and 1930s#8212;a time when food standards were poorly enforced and food safety was a constant concern. He traveled across America discovering restaurants and offering his recommendations to readers in his bestselling compilation Adventures in Good Eating #8212;and the success of this work and his subsequent publications led Hines to manufacture the extremely popular food products that we still enjoy today. In this biography, Louis Hatchett explores the story of the man, from his humble beginnings in Bowling Green, Kentucky, to his lucrative licensing deal with Procter amp; Gamble. Following the successful debut of his restaurant guide, Hines published his first cookbook at age fifty-nine and followed it with The Dessert Book #8212;culinary classics including recipes from establishments he visited on his travels, favorites handed down through his family for generations, and new dishes that contained unusual ingredients for the era. Many of the recipes served as inspiration for mixes that eventually became available under the Duncan Hines brand. This is a comprehensive account of the life and legacy of a savvy businessman and an often-overlooked culinary pioneer whose love of good food led to his name becoming a grocery shelf favorite

while The Name Duncan Hines Is Presently Associated With Cake Mix, From The Depression To The Mid-1950s, The Name Was Most Commonly Associated With A Series Of Guidebooks Pointing Travelers To The Best Restaurants, Hotels/motels, And Vacation Destinations. These Books Were Overwhelmingly Popular, Outpacing Even The Venerable Michelin Guide. Prior To Hines, Finding Good Food Or Safe Lodging Was A Hit-or-miss Proposition; Restaurants Were Often Unsanitary And The Food Of Poor Quality. Hines Was Trusted By His Readers Because Of His Adamant Refusal To Accept Advertising Or Payment Of Any Kind From The Establishments He Recommended. Hines Developed And Nurtured A Reputation For Unimpeachable Fairness And Exactingly High Standards Of Quality And Cleanliness. Because Of The Popularity Of His Guidebooks And On The Strength Of His Reputation, He Almost Single-handedly Transformed The Expectations Of The Restaurant-going Public And Thus Indirectly Transformed The Hospitality Industry In The United States.

In The 1950s, In Partnership With North Carolinian Roy Park, Duncan Hines Sold The Rights To His Name To Be Used On A Line Of Grocery Items, Including Coffee, Ice Cream, Canned Vegetables, And Of Course, Cake Mix. These Products Sold Extremely Well At Premium Prices, Because Shoppers Associated Hines's Name With Quality And Cleanliness. Not Without Reason: Just As Hines Had Exacting Standards For Restaurants And Hotels, He Had Very High Standards For Any Food Product Bearing His Name. Now, In This Well Written And Thoroughly Researched Biography, Louis Hatchett Tells The Story Of A Remarkable Businessman Who Created A Culinary Empire.

"While the name Duncan Hines is presently associated with cake mix, from the Depression to the mid-1950s, the name was most commonly associated with a series of guidebooks pointing travelers to the best restaurants, hotels/motels, and vacation destinations. These books were overwhelmingly popular, outpacing even the venerable Michelin Guide. Prior to Hines, finding good food or safe lodging was a hit-or-miss proposition; restaurants were often unsanitary and the food of poor quality. Hines was trusted by his readers because of his adamant refusal to accept advertising or payment of any kind from the establishments he recommended. Hines developed and nurtured a reputation for unimpeachable fairness and exactingly high standards of quality and cleanliness. Because of the popularity of his guidebooks and on the strength of his reputation, he almost singlehandedly transformed the expectations of the restaurant-going public and thus indirectly transformed the hospitality industry in the United States.". "In the 1950s, in partnership with North Carolinian Roy Park, Duncan Hines sold the rights to his name to be used on a line of grocery items, including coffee, ice cream, canned vegetables, and of course, cake mix. These products sold extremely well at premium prices, because shoppers associated Hines's name with quality and cleanliness. Not without reason: just as Hines had exacting standards for restaurants and hotels, he had very high standards for any food product bearing his name. Now,in this biography, Louis Hatchett tells the story of a businessman who created a culinary empire."--BOOK JACKET. "In the 1950s, in partnership with North Carolinian Roy Park, Duncan Hines sold the rights to his name to be used on a line of grocery items, including coffee, ice cream, canned vegetables, and of course, cake mix. These products sold extremely well at premium prices, because shoppers associated Hines's name with quality and cleanliness. Not without reason: just as Hines had exacting standards for restaurants and hotels, he had very high standards for any food product bearing his name. Now, in this biography, Louis Hatchett tells the story of a businessman who created a culinary empire."--Jacket Bowling Green Out west Florence Chicago Leave me alone or I'll publish a book! The dinner detectives Florence Hines's last year Those who make us wish for hollow legs Back home again in Bowling Green Life changes A few pet peeves The war years Clara Let's watch him eat Enter Roy Park The world of Duncan Hines The office life Passing the torch Duncan Hines goes to Europe We dedicate this box... Aftermath.