A Global History

Chicago Distribution Center
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.

Publisher: London, UK :, Reaktion Books, 2014
ISBN: 1780232594
Characteristics: 142 pages : illustrations (chiefly color) ; 21 cm.
Additional Contributors: Elias, Megan J. Author


From the critics

Community Activity


Add a Comment

There are no comments for this title yet.


Add Age Suitability

There are no ages for this title yet.


Add a Summary

There are no summaries for this title yet.


Add a Notice

There are no notices for this title yet.


Add a Quote

There are no quotes for this title yet.

Find it at NYPL


Buy It Now

Support your library, keep it forever!

View Purchase Options Learn more about this program

Your Cart

Hello! We noticed you have the following items in your cart right now:

If you'd still like to purchase the items you have in your cart, you can do that now.

You'll be able to purchase your eBook after you have checked out your current cart.

To continue with your eBook purchase immediately, you can clear your cart by clicking below.

All items will be removed from your cart.

I'd like to keep browsing! I'll decide later.

Explore Further

Browse the Shelf

Subject Headings