Unavailable
Unavailable
Unavailable
Ebook356 pages6 hours
Barbecue: The History of an American Institution
Rating: 0 out of 5 stars
()
Currently unavailable
Currently unavailable
About this ebook
The history of barbecue in the United States has until now remained virtually untold. Barbecue has a long, rich history—a history that formerly could be found only through scattered references in old letters, journals, newspapers, diaries, and travel narratives until this book was written.
Americans enjoy reading about barbecue almost as much as they love eating it. Books on the subject cover almost every aspect of the topic: recipes, grilling tips, restaurant guides, pit-building instructions, and catalogs of exotic variants such as Mongolian barbecue and Indian tandoor cooking. Despite this coverage, the history of barbecue in the United States has until now remained virtually untold. Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States. The history begins with British colonists' adoption of barbecuing techniques from Native Americans in the 16th and 17th centuries, moves to barbecue's establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue’s iconic status today. From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society. By tracing the story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history.
Americans enjoy reading about barbecue almost as much as they love eating it. Books on the subject cover almost every aspect of the topic: recipes, grilling tips, restaurant guides, pit-building instructions, and catalogs of exotic variants such as Mongolian barbecue and Indian tandoor cooking. Despite this coverage, the history of barbecue in the United States has until now remained virtually untold. Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States. The history begins with British colonists' adoption of barbecuing techniques from Native Americans in the 16th and 17th centuries, moves to barbecue's establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue’s iconic status today. From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society. By tracing the story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history.
Unavailable
Author
Robert F. Moss
ROBERT F. MOSS is a writer and independent scholar based in Charleston, South Carolina. He is the author of Southern Spirits: Four Hundred Years of Drinking in the American South and Barbecue: The History of an American Institution. He is currently the contributing barbecue editor for Southern Living and the southern food correspondent for Serious Eats.
Read more from Robert F. Moss
Cornbread Nation 7: The Best of Southern Food Writing Rating: 4 out of 5 stars4/5Barbecue: The History of an American Institution, Revised and Expanded Second Edition Rating: 0 out of 5 stars0 ratings
Related to Barbecue
Related ebooks
Classic Eateries of the Arkansas Delta Rating: 0 out of 5 stars0 ratingsFrom Barbycu to Barbecue: The Untold History of an American Tradition Rating: 0 out of 5 stars0 ratingsA Culinary History of Atlanta Rating: 0 out of 5 stars0 ratingsRepublic of Barbecue: Stories Beyond the Brisket Rating: 4 out of 5 stars4/5A History of South Carolina Barbeque Rating: 0 out of 5 stars0 ratingsMemphis Barbecue: A Succulent History of Smoke, Sauce & Soul Rating: 0 out of 5 stars0 ratingsThe Texas Hamburger: History of a Lone Star Icon Rating: 0 out of 5 stars0 ratingsHog Meat and Hoecake: Food Supply in the Old South, 1840-1860 Rating: 0 out of 5 stars0 ratingsThe World in a Skillet: A Food Lover's Tour of the New American South Rating: 0 out of 5 stars0 ratingsTexas BBQ Adventure Guide: A Road Trip Through the History & How-to of Lone Star 'Que Rating: 0 out of 5 stars0 ratingsLost Restaurants of Napa Valley and Their Recipes Rating: 0 out of 5 stars0 ratingsTaste the State: South Carolina's Signature Foods, Recipes, and Their Stories Rating: 0 out of 5 stars0 ratingsThe Truth about Baked Beans: An Edible History of New England Rating: 0 out of 5 stars0 ratingsNorth Carolina and Old Salem Cookery Rating: 3 out of 5 stars3/5Hidden History of Natchez Rating: 0 out of 5 stars0 ratingsWhat's Great about South Carolina? Rating: 5 out of 5 stars5/5Legendary Locals of Asheville Rating: 0 out of 5 stars0 ratingsThe Road to Mobocracy: Popular Disorder in New York City, 1763-1834 Rating: 5 out of 5 stars5/5A Savory History of Arkansas Delta Food: Potlikker, Coon Suppers & Chocolate Gravy Rating: 0 out of 5 stars0 ratingsGalveston Architecture: A Visual Journey Rating: 0 out of 5 stars0 ratingsMiss Parloa's New Cook Book Rating: 0 out of 5 stars0 ratingsPalm Beach - An Irreverent Guide Rating: 0 out of 5 stars0 ratingsElizabeth City Rating: 0 out of 5 stars0 ratingsThe Past as Prelude: New Orleans 1718–1968 Rating: 0 out of 5 stars0 ratingsNothing More Comforting: Canada's Heritage Food Rating: 5 out of 5 stars5/5The Outer Banks of North Carolina, 1584-1958 Rating: 3 out of 5 stars3/5New Jersey Fresh: Four Seasons from Farm to Table Rating: 3 out of 5 stars3/5A High Low Tide: The Revival of a Southern Oyster Rating: 0 out of 5 stars0 ratingsMovie Houses of Greater Newark Rating: 0 out of 5 stars0 ratingsThe Cook's Oracle; and Housekeeper's Manual Rating: 0 out of 5 stars0 ratings
Barbecue & Grilling For You
Black Smoke: African Americans and the United States of Barbecue Rating: 3 out of 5 stars3/5Authentic Recipes from Jamaica Rating: 3 out of 5 stars3/5The Essential New York Times Grilling Cookbook: More Than 100 Years of Sizzling Food Writing and Recipes Rating: 0 out of 5 stars0 ratingsAir Fryer Cookbook: The 69 Best of the Best Air Fryer Recipes in 1 Cookbook Rating: 2 out of 5 stars2/5Southern Heirloom Cooking: 200 Treasured Feel-Good Recipes Rating: 4 out of 5 stars4/5Camp Cooking: Over 60 Mouthwatering Cast Iron and Foil Packet Recipes for Your Best Camping Trips: Outdoor Cooking Rating: 0 out of 5 stars0 ratingsChurrasco: Grilling the Brazilian Way Rating: 5 out of 5 stars5/5All Things Jerky: The Definitive Guide to Making Delicious Jerky and Dried Snack Offerings Rating: 0 out of 5 stars0 ratingsThe Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas Rating: 0 out of 5 stars0 ratingsThe Indoor Grilling Cookbook Rating: 5 out of 5 stars5/5Weber's Greatest Hits: 125 Classic Recipes for Every Grill Rating: 0 out of 5 stars0 ratingsThe Lodge Book of Dutch Oven Cooking Rating: 0 out of 5 stars0 ratingsBurger Night: Dinner Solutions for Every Day of the Week Rating: 4 out of 5 stars4/5Masterbuilt Smoker Cookbook: An Unofficial Guide with Delicious Recipes for Flavorful Barbeque Rating: 0 out of 5 stars0 ratingsNatural Flava: Quick & Easy Plant-Based Caribbean Recipes Rating: 4 out of 5 stars4/5Foil Pack Dinners: 100 Delicious, Quick-Prep Recipes for the Grill and Oven: A Cookbook Rating: 2 out of 5 stars2/5Weber's New American Barbecue: A Modern Spin on the Classics Rating: 0 out of 5 stars0 ratingsThe Complete Guide to Sausage Making: Mastering the Art of Homemade Bratwurst, Bologna, Pepperoni, Salami, and More Rating: 0 out of 5 stars0 ratingsLegends of Texas Barbecue Cookbook: Recipes and Recollections from the Pitmasters Rating: 4 out of 5 stars4/5The Wilderness Guide to Dutch Oven Cooking Rating: 0 out of 5 stars0 ratingsBBQ Sauces, Rubs and Marinades For Dummies Rating: 0 out of 5 stars0 ratingsSmoking Meat For Beginners: The Ultimate Guide For Getting Started With Irresistible Recipes Rating: 0 out of 5 stars0 ratingsThai Takeout Cookbook: Delicious Copycat Thai Takeout Recipes You Can Easily Make at Home!: Copycat Takeout Recipes, #3 Rating: 0 out of 5 stars0 ratingsThe Camping Cookbook: Over 60 Delicious Recipes for Every Outdoor Occasion Rating: 0 out of 5 stars0 ratingsOriginal Flava Rating: 5 out of 5 stars5/5Texas BBQ: Platefuls of Legendary Lone Star Flavor Rating: 0 out of 5 stars0 ratings
Reviews for Barbecue
Rating: 0 out of 5 stars
0 ratings
0 ratings0 reviews