ISBN:
9781780232591
Language:
English
Pages:
142 p
Series Statement:
Edible
DDC:
641.5784
Keywords:
Barbecuing
;
Cooking (Smoked foods)
;
Outdoor cooking
;
Electronic books
;
Electronic books
Abstract:
If there is one thing the United States takes seriously (outside of sports), it's barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn't invent the cooking form, nor do Americans have a monopoly on it-from Mongolian lamb to Fijian pig and Chinese char siu, barbecue's endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word
Description / Table of Contents:
Cover; Barbecue: A Global History; Imprint Page; Contents; Introduction: Smoke and Meat; 1. Barbecue Beginnings; 2. Man and Feast; 3. Poles, Holes, Racks and Ovens: The Technology of Barbecue; 4. A World of Barbecue; 5. Competition and Connoisseurship; 6. Sauces and Sides; Recipes; References; Select Bibliography; Websites and Associations; Acknowledgements; Photo Acknowledgements; Index
Note:
Includes bibliographical references and index
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