02620nam 2200601 450 991046490890332120200520144314.00-8173-8707-2(CKB)3710000000125202(EBL)1707067(SSID)ssj0001226086(PQKBManifestationID)12527579(PQKBTitleCode)TC0001226086(PQKBWorkID)11270398(PQKB)10006887(MiAaPQ)EBC1707067(OCoLC)881183638(MdBmJHUP)muse42651(Au-PeEL)EBL1707067(CaPaEBR)ebr10884635(OCoLC)881417017(EXLCZ)99371000000012520220140702h20102010 uy 0engur|n|---|||||txtccrBarbecue the history of an American institution /Robert F. Moss ; designer, Michele Myatt QuinnTuscaloosa, Alabama :University of Alabama Press,2010.©20101 online resource (290 p.)Description based upon print version of record.0-8173-5935-4 0-8173-1718-X Includes bibliographical references and index.Barbecue in Colonial America -- Barbecue and the early republic -- The barbecue comes of age -- Barbecue and the Civil War -- Barbecue, Reconstruction, and the Gilded Age -- The rise of barbecue restaurants -- Barbecue finds the backyard -- The golden age of barbecue -- The decline and rebirth of American barbecue.Americans enjoy reading about barbecue almost as much as they love eating it. Books on the subject cover almost every aspect of the topic: recipes, grilling tips, restaurant guides, pit-building instructions, and catalogs of exotic variants such as Mongolian barbecue and Indian tandoor cooking. Despite this coverage, the history of barbecue in the United States has until now remained virtually untold. Barbecue: The History of an American Institution draws on hundreds of sources to document the evolution of barbecue from its origins among Native Americans toBarbecuingUnited StatesBarbecuingUnited StatesHistoryElectronic books.BarbecuingBarbecuingHistory.641.7/6Moss Robert F.155658Myatt Quinn MicheleMiAaPQMiAaPQMiAaPQBOOK9910464908903321Barbecue2474305UNINA