Franklin

Barbecue : the history of an American institution / Robert F. Moss ; designer, Michele Myatt Quinn.

Author/Creator:
Moss, Robert F., author.
Publication:
Tuscaloosa, Alabama : University of Alabama Press, 2010.
Format/Description:
Book
1 online resource (290 p.)
Status/Location:
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Subjects:
Barbecuing -- United States.
Barbecuing -- United States -- History.
Form/Genre:
Electronic books.
Language:
English
Summary:
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
Contents:
Barbecue in Colonial America
Barbecue and the early republic
The barbecue comes of age
Barbecue and the Civil War
Barbecue, Reconstruction, and the Gilded Age
The rise of barbecue restaurants
Barbecue finds the backyard
The golden age of barbecue
The decline and rebirth of American barbecue.
Notes:
Description based upon print version of record.
Includes bibliographical references and index.
Description based on print version record.
Contributor:
Myatt Quinn, Michele, designer.
ISBN:
0-8173-8707-2
OCLC:
881183638