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Interviews | April 8, 2014

Shawn Donley: IMG Gabrielle Zevin: The Powells.com Interview



Gabrielle ZevinThe American Booksellers Association collects nominations from bookstores all over the country for favorite forthcoming titles. The Storied Life of... Continue »
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1 Remote Warehouse Cooking and Food- Historical Food and Cooking
7 Remote Warehouse US History- General

Barbecue: The History of an American Institution

by

Barbecue: The History of an American Institution Cover

 

Synopses & Reviews

Publisher Comments:

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.

Synopsis:

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. 

About the Author

Robert Moss is Vice President of Product Management for Benefitfocus in Charleston, South Carolina, and the author of Raymond Chandler: A Literary Reference.

Product Details

ISBN:
9780817317188
Subtitle:
The History of an American Institution
Author:
Moss, Robert F.
Publisher:
University Alabama Press
Subject:
Barbecue cookery -- United States.
Subject:
Barbecue cooking - United States
Subject:
United States - General
Subject:
History
Subject:
Methods - Barbecue & Grilling
Subject:
Cooking and Food-Historical Food and Cooking
Edition Description:
1
Publication Date:
20100820
Binding:
Hardback
Language:
English
Illustrations:
62 Illustrations
Pages:
288
Dimensions:
9 x 7 in

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Related Subjects

Cooking and Food » Outdoor » Barbecue Grill Cookouts
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
History and Social Science » US History » General
History and Social Science » World History » General

Barbecue: The History of an American Institution New Hardcover
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Product details 288 pages University Alabama Press - English 9780817317188 Reviews:
"Synopsis" by ,

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. 

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