| Description |
1 online resource (xii, 206 pages) : illustrations |
| Contents |
1 From Barbacoa to Barbecue: An Invented Etymology 12 -- 2 London Broil 50 -- 3 Pit Barbecue Present and Past 88 -- 4 Barbecue between the Lines 137 |
| Summary |
"Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps then, it is no surprise that the roots of this food tradition are often misunderstood." "In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving - one long associated with frontier mythologies of ruggedness and relaxation." "Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes."--Jacket |
| Bibliography |
Includes bibliographical references (pages 185-199) and index |
| Notes |
Print version record |
| Subject |
Barbecuing -- United States -- History
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COOKING -- Methods -- Barbecue & Grilling.
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SOCIAL SCIENCE -- Ethnic Studies -- General.
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Barbecuing
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Barbecue
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United States
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USA
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| Genre/Form |
History
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| Form |
Electronic book
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| ISBN |
9780820340180 |
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0820340189 |
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