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 to160;document the160;evolution of barbecue from its origins among Native Americans160;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 with160;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 barbecuersquo;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 the160;story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history.
- Genre: History, Cooking + Food + Wine
- Subgenre: Methods / Barbecue + Grilling, United States / General, History
- Publisher: Univ of Alabama Pr
- Pages: 277
- Format: hardcover
- Release Date:
September 19, 2010
- Date Published:
August 30, 2010
Author: Robert F. Moss
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- Online Item #: 12804536
- Store Item Number (DPCI): 248-50-7725
- ISBN: 9780817317188
- Item can be gift wrapped.
- Made in the USA or Imported