LEADER 01903nam 2200469 450 001 9910808094403321 005 20230808173432.0 010 $a0-8173-9312-9 035 $a(CKB)4100000011462550 035 $a(MiAaPQ)EBC6355156 035 $a(OCoLC)1302574199 035 $a(MdBmJHUP)musev2_90083 035 $a(EXLCZ)994100000011462550 100 $a20210220d2020 uy 0 101 0 $aeng 135 $aurcnu|||||||| 181 $ctxt$2rdacontent 182 $cc$2rdamedia 183 $acr$2rdacarrier 200 10$aBarbecue $ethe history of an American institution /$fRobert F. Moss 205 $aRevised and expanded second edition. 210 1$aTuscaloosa :$cThe University of Alabama Press,$d[2020] 210 4$dİ2020 215 $a1 online resource (313 pages) $cillustrations 311 $a0-8173-2065-2 320 $aIncludes bibliographical references and index. 327 $aBarbecue in Colonial America -- "Republican Plenty": fourth of July and campaign barbecues -- The barbacue comes of age -- Barbecue and the Civil War -- Barbecue, reconstruction, and Jim Crow -- The rise of barbecue restaurants -- Barbecue finds the backyard -- The first golden age of barbecue -- The decline of American barbecue -- The rebirth of American barbecue. 330 $a"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--$cProvided by publisher. 606 $aBarbecuing$zUnited States 606 $aBarbecuing$zUnited States$xHistory 607 $aUnited States$2fast 615 0$aBarbecuing 615 0$aBarbecuing$xHistory. 676 $a641.760973 700 $aMoss$b Robert F.$f1970-$01720133 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910808094403321 996 $aBarbecue$94118526 997 $aUNINA