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9780817320652

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I 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 Barbecue

I 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 Barbecue

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Robert F. Moss is a food writer and culinary historian living in Charleston, South Carolina. He is the contributing barbecue editor for Southern Living, the restaurant critic for the Charleston City Paper, and frequent contributor to publications like Serious Eats, Saveur, The Local Palate, Early American Life, and Garden & Gun.

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