Overview

Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue: ·Outdoor grilling and traditional slow cooking ·Restaurant and home cooking ·International forms of barbecue ·The specific foods involved in a barbecue ·The concept of the barbecue as a gathering ·Historical and contemporary recipes for main and side dishes Readers are treated here to a delightful and thorough history of barbecue, including its appearance in music, television, and film, and a consideration of how we think of and enjoy barbecue today.

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9781442227538

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Reviews

Exploring the complexity of barbecue as a meal as well as a mode of outdoor cookery, Tim Miller marshals an array of sources into a lively culinary history that charts the diversity of an American fascination and its global connections. Describing in vivid detail the construction of barbecue pits and patios, preparation of meats that range from pork to armadillo, arrays of sauces and sides, great moments in barbecue history, and barbecue fandom and boosterism, Miller maps the barbecue landscape with enthusiasm and insight. Highlights include Miller's commentary on the development and culture of barbecue restaurants, menus, competitions, cookbooks, and literature. In quest of an introduction to the history and culture of barbecue? Miller serves it up in style. -- Bernard L. Herman, George B. Tindall Distinguished Professor of American Studies and Folklore, University of North Carolina at Chapel Hill Barbecue: A History is an engaging and comprehensive look at the curious twists and turns in the history of barbecue; it is particularly valuable for taking an international perspective. -- Rachel Laudan, author of Cuisine and Empire: Cooking in World History Barbecue: A History is an immensely fun and informative book. Tracing the evolution of the word and the cuisine from its Native American origins to its international appeal today, Tim Miller is a winning guide to the foods, restaurants, and culture that make up the world of barbecue. Anyone who has ever sat down to a plate of ribs or thrown a steak on the grill will find something to love here. -- Joshua Rothman, professor of history and African American studies; Director, Frances S. Summersell Center for the Study of the South, University of Alabama From Columbus at Guantanamo Bay to Reality TV, Tim Miller traces the entire history of what we call barbecue in all its meanings and flavors. No one has ever captured America's greatest culinary tradition, its origins, influences, and recipes so completely in one volume. -- Derrick Riches, barbecue and grilling expert, bbq.about.com

Exploring the complexity of barbecue as a meal as well as a mode of outdoor cookery, Tim Miller marshals an array of sources into a lively culinary history that charts the diversity of an American fascination and its global connections. Describing in vivid detail the construction of barbecue pits and patios, preparation of meats that range from pork to armadillo, arrays of sauces and sides, great moments in barbecue history, and barbecue fandom and boosterism, Miller maps the barbecue landscape with enthusiasm and insight. Highlights include Miller's commentary on the development and culture of barbecue restaurants, menus, competitions, cookbooks, and literature. In quest of an introduction to the history and culture of barbecue? Miller serves it up in style. -- Bernard L. Herman, George B. Tindall Distinguished Professor of American Studies and Folklore, University of North Carolina at Chapel Hill Barbecue: A History is an engaging and comprehensive look at the curious twists and turns in the history of barbecue; it is particularly valuable for taking an international perspective. -- Rachel Laudan, author of Cuisine and Empire: Cooking in World History

Exploring the complexity of barbeque as a meal as well as a mode of outdoor cookery, Tim Miller marshals an array of sources into a lively culinary history that charts the diversity of an American fascination and its global connections. Describing in vivid detail the construction of barbeque pits and patios, preparation of meats that range from pork to armadillo, arrays of sauces and sides, great moments in barbeque history, and barbeque fandom and boosterism, Miller maps the barbeque landscape with enthusiasm and insight. Highlights include Miller's commentary on the development and culture of barbeque restaurants, menus, competitions, cookbooks, and literature. In quest of an introduction to the history and culture of barbeque? Miller serves it up in style. -- Bernard L. Herman, George B. Tindall Distinguished Professor of American Studies and Folklore, University of North Carolina at Chapel Hill

Author Information

Tim Miller is an associate professor of history at Labette Community College in Parsons, Kansas. He previously published an article on the history of barbecue in the Journal of American Culture. He writes about all aspects of American food history on his blog Grog to Grits.

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