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He served in the U.S. Army Air Force during World War II and received a bachelor's degree from Carroll College after the war. [1] He also received an M.B.A. from the University of Wisconsin. Goerke began his career as a market researcher for Blatz Brewery in Wisconsin. [1] He worked for the Campbell Soup Company for 35 years from 1955 until ...
The dish dates back to the period between the 1940s to the 1960s. During the American Commonwealth Period, a shortage of tomato supplies in the Second World War forced the development of the banana ketchup. [19] [20] [21] Spaghetti was introduced by the Americans and was tweaked to suit the local Filipino predilection for sweet dishes. [22]
Euro War, also known as Macaroni Combat, Macaroni War, Spaghetti Combat, or Spaghetti War, is a broad subgenre of war film that emerged in the mid-1960s. The films were named Euro War because most were European co-productions, most notably and commonly by Italians, [1] as indicated by the subgenre's other nicknames that draw parallels to those films within the mostly Italian Spaghetti Western ...
The U.S. military commissioned the company during World War II for the production of army rations, requiring the factory to run 24 hours a day. [2] At its peak, the company employed approximately 5,000 workers and produced 250,000 cans per day. After the war ended, Boiardi had to choose between selling the company or laying off everyone he had ...
Canned spaghetti—short lengths in tomato sauce—was available long before rings were introduced. [4] Ring-shaped canned pasta was introduced in 1965 by the Campbell Soup Company under the Franco-American brand, by marketing manager Donald Goerke, nicknamed "the Daddy-O of SpaghettiOs", [5] as a pasta dish that could be eaten without mess.
In parts of the United States, this etymology gave rise to the term coal miner's spaghetti. John F. Mariani writes that some people believe it was created as a tribute to the Carbonari (lit. ' charcoal burners ') secret society prominent in the early, repressed stages of Italian unification (Risorgimento) in the early 19th century. [12]
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Flour is first mounded on a flat surface and then a well in the pile of flour is created. Egg is then poured into the well and a fork is used to mix the egg and flour. [48] There are a variety of ways to shape the sheets of pasta depending on the type required. The most popular types include penne, spaghetti, and macaroni. [49]