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[null,"1.","Record Nr.",null,"UNINA9910464908903321"]
[null,null,"Autore",null,"Moss Robert F."]
[null,null,"Titolo",null,"Barbecue : the history of an American institution / / Robert F. Moss ; designer, Michele Myatt Quinn"]
[null,null,"Pubbl/distr/stampa",null,"Tuscaloosa, Alabama : , : University of Alabama Press, , 2010"]
[{"$nulls":4},"©2010"]
[null,null,"ISBN",null,"0-8173-8707-2"]
[null,null,"Descrizione fisica",null,"1 online resource (290 p.)"]
[null,null,"Disciplina",null,"641.7/6"]
[null,null,"Soggetti",null,"Barbecuing - United States"]
[{"$nulls":4},"Barbecuing - United States - History"]
[{"$nulls":4},"Electronic books."]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Note generali","Description based upon print version of record."]
[null,null,null,"Nota di bibliografia","Includes bibliographical references and index."]
[null,null,"Nota di contenuto",null,"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."]
[null,null,null,"Sommario/riassunto","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 to"]