Description
Book SynopsisPresents the definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts.
Barbecue is the story not just of a dish but also of a social institution that helped shape many regional cultures of the United States.
Trade ReviewI thought the first edition of
Barbecue: The History of an American Institution was the last word on the subject, but I was wrong. This revised edition is even better. The research that underlies every paragraph—almost every line—leaves me awed. This is a great history of barbecue, and actually a pretty good introduction to the history of America." —John Shelton Reed, author of
Holy Smoke: The Big Book of North Carolina BarbecueTable of Contents
- Preface to the Second Edition
- Acknowledgments
- Introduction
- 1. Barbecue in Colonial America
- 2. 'Republican Plenty': Fourth of July and Campaign Barbecues
- 3. The Barbecue Comes of Age
- 4. Barbecue and the Civil War
- 5. Barbecue, Reconstruction, and Jim Crow
- 6. The Rise of Barbecue Restaurants
- 7. Barbecue Finds the Backyard
- 8. The First Golden Age of Barbecue
- 9. The Decline of American Barbecue
- 10. The Rebirth of American Barbecue
- Afterword
- Notes
- References
- Index
