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The American Fair - Trivia

 

 

  • We call it Cotton Candy these days but it was better known as Spun Sugar when it was first invented.
  • It was during the Saint Louis World's Fair of 1904 that fairgoers first ate hot dogs and ice cream cones as they walked. They were the world's first “fast food”.
  • Elkanah Watson, called the father of agricultural fairs, gave state fairs their start. A wealthy New England farmer and businessman, he showcased his sheep under the great Elm tree in the public square in Pittsfield, Massachusetts in 1807.
  • The nation's first state fair was held in Syracuse, New York in September 1841.
  • Fairs and food have always gone together. The word fair is derived from the Latin “feriae”, meaning feast, and reflects that a feast was the main event at Medieval fairs.
  • Recipe competitions have been a highlight of fairs since the early 1800's.
  • Butter sculptures originated in 1903 to publicize the dairy industry. Back then they featured cows, barnyard scenes, politicians or celebrities. Up to 880 pounds of butter was needed to create a single, solid cow butter sculpture. Nowadays, sculptures often start with a wood and wire frame instead of solid butter.
  • There are at least 25 varieties of food-on-a-stick featured at state fairs. These include alligator, deep fried candy bars and the perennial favorite, corn dogs.
  • Feed companies sometimes maintained huge herds, entering the best animals in fairs to advertise their products.
  • Rarely do state fairs close their doors. For example, since its inception, the Minnesota State Fair has been held every year with only five exceptions. It closed in 1861 and 1862 due to the Civil War and the Dakota Indian Conflict, in 1893 because of scheduling conflicts with the World Colombian Exposition in Chicago, in 1945 due to war-time fuel shortage, and in 1946 due to a polio epidemic.
  • Fairs are family oriented events. In 1863 the secretary for the Iowa State Fair wrote, “Do not be afraid to bring your wives and daughters. Parties having ladies in company will receive special consideration from the superintendent of the camp.”
  • TURKEY IN A BAG A new recipe handed out to fair visitors in 1962 was for “turkey in a bag”. Thaw and prepare the bird as usual. Season the cavity thoroughly, that is at least two tablespoons of salt in the cavity and near the neck. When the turkey is dressed and trussed, coat the entire bird with salted fat and place in a bag. Fold the bag opening under the bird. Place the turkey on the wire rack of a shallow roasting pan, and roast at 325 degrees for about 30 minutes per pound.