Barbecue: The History of an American Institution by Robert F. MossBarbecue: The History of an American Institution by Robert F. Moss

Barbecue: The History of an American Institution

byRobert F. Moss

Hardcover | August 20, 2010

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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.
Robert Moss is Vice President of Product Management for Benefitfocus in Charleston, South Carolina, and the author of Raymond Chandler: A Literary Reference.
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Title:Barbecue: The History of an American InstitutionFormat:HardcoverDimensions:288 pages, 9.3 × 7.26 × 0.95 inPublished:August 20, 2010Publisher:University of Alabama PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:081731718X

ISBN - 13:9780817317188

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Reviews

Editorial Reviews

"Moss is a food historian and freelance writer from the Charleston, S.C., area who spent 10 years bringing this book from the roots of its research to press. I'm glad to say that it was time well spent. If you enjoy reading about barbecue history, then this book is a must-read for you. What sets this book apart is what you discover in this book that you don't find in many other places. I really enjoyed the new perspectives that Moss has brought forward. This is a book you'll want to pick up soon."-Doug Mosley for National Barbecue News