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Barbecue

A Global History
Barbecue
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A mainstay of the Travel Channel’s Man v. Food, barbecue is an American institution. It is compelling in that it is an ancient, very simple form of cookery and at the same time a high form of culture complete with juried competitions, and global variations include Mongolian lamb (khorkhog), Fijian pig, Chinese char siu, and US Pacific Northwest salmon.
Barbecue: A Global History provides a concise yet comprehensive account of this quintessentially red-blooded pursuit; from the first barbecues of ancient Africa, to the origin of the word itself (the Arawak barbacao), to defining what it actually is (indirect smoke roasting). Jonathan Deutsch and Megan Elias look at the varieties of barbecue around the world, from the New Zealand Maori’s hangi, to Hawaiian kalua pig, Mongolian boodog, Mexican barbacoa de cabeza, and Spanish bull roast, as well as discussing why barbecuing is seen as a manly activity, the evolution of cooking techniques, the technology of barbecuing equipment, and competitive barbecuing in the USA.
A perfect gift for backyard griller and professional roaster alike, Barbecue is a celebration of all things primal, smoky, meaty, and delicious.


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, and define what it actually is.

Traveling to New Zealand for the Maori’s hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza, and Spain for a taste of bull roast, Barbecue looks at the incredible variety of the food around the world. Deutsch and Elias also discuss barbecue’s status as a masculine activity, the evolution of cooking techniques and barbecuing equipment technology, and the growth of competitive barbecuing in the United States. Rounding out the book are mouthwatering recipes, including an 1877 Minneapolis recipe for a whole roast sheep, a 1942 pork spare ribs recipe from the Ozarks, and instructions for tandoori lamb chops and Chinese roast duck. A celebration of all things smoky, meaty, and delicious, Barbecue makes the perfect gift for backyard grillers and professional roasters.


Authors: Deutsch, Jonathan, 1977-
Statement of Responsibility: Jonathan Deutsch and Megan J. Elias
Title: Barbecue
a global history
Characteristics: 142 pages : illustrations (chiefly color) ; 21 cm.
Content Type: text
Media Type: unmediated
Carrier Type: volume
Series:
Bibliography: Includes bibliographical references and index
Contents: Introduction : smoke and meat
Barbecue beginnings
Man and feast
Poles, holes, racks and ovens : the technology of barbecue
A world of barbecue
Competition and connoisseurship
Sauces and sides
Recipes
Subject Headings: Outdoor cooking Barbecuing Equipment and supplies Barbecuing
Topical Term: Outdoor cooking
Barbecuing
Barbecuing
Additional Contributors: Elias, Megan J.
ISBN: 1780232594
9781780232591
Research Call Number: JFD 14-2336
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app03 Version Arkelstorp Last updated 2014/10/16 16:30