A New York State judge called the McNugget a “ McFrankenstein creation” in 2003. Given nuggets’ later reputation, that might be fortunate. Even at Cornell, he is best-known for a barbecue sauce that is a staple of firehouse fundraisers every summer, his daughters run a much-loved barbecue stand at the New York State Fair where “Cornell chicken” is their most popular plate. By the time he died in 2006, his connection to them had mostly been forgotten, and only a few obituaries noted it. Baker’s publications might well have gone into companies’ archives, he said, and then, “when food technologists sat down to examine those issues, they pulled out his research bulletins and said, ‘OK, where do we go from here?’ ”īaker never made any money from the billions of nuggets that have been sold over the past three decades.
Keeping the batter attached and maintaining flavor would have been issues for any company that wanted to sell processed chicken, according to Bill Roenigk, chief economist and market analyst with the trade group the National Chicken Council. A McDonald’s representative said there is no record of contact with him. “He literally gave ideas away, and other people patented them.”īaker consulted for food companies as well, and, according to Gravani, a number of graduate students went on to high industry positions. “They were mailed to about 500 companies,” said Robert Gravani, a Cornell professor of food science, who studied for his doctorate under Baker and then joined the department that his mentor led.
#MY DAD INVENTED DINO NUGGETS FREE#
The publication was one of several food-science bulletins that the university distributed free of charge for decades.
The whole process-recipe, box design, sales records, even predictions of how much it would cost to add a chicken-stick manufacturing line to a poultry processing plant-was described in the Cornell publication Agricultural Economics Research in April 1963.
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