From Barbycu to Barbecue
The Untold History of an American Tradition
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Product details:
- Publisher The University of South Carolina Press
- Date of Publication 25 July 2023
- ISBN 9781643363912
- Binding Hardback
- No. of pages304 pages
- Size 254x178 mm
- Weight 272 g
- Language English
- Illustrations 65 b&w illustrations 423
Categories
Short description:
The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing.
MoreLong description:
"
An award-winning barbecue cook boldly asserts that barbecuing is a unique American tradition that was not imported.
The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing. Award winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the ""Caribbean Origins Theory,"" which holds that the original southern barbecuing technique was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the southern whole carcass barbecuing technique that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and free and enslaved people of African descent during the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that the southern barbecuing technique is as unique to the United States as jerked hog is to Jamaica and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.
" MoreTable of Contents:
"
- Introduction
- Chapter 1 Hernando's Barbacoa: Spanish Explorers and Outdoor Cooking in Latin America
- Chapter 2 Herbert's Patta: The Birth of Jerked Pork in Jamaica
- Chapter 3 Jean-Baptiste's Boucan: A Seventeen-Century ""Caribbean"" Picnic
- Chapter 4 Beauchamp's Barbecado: Native American Food Preservation
- Chapter 5 Richard's Barbycu: The English Word Barbecue
- Chapter 6 George's Barbicue: The Beginnings of Southern Barbecue
- Chapter 7 Juba's 'Cue: The Original Southern Barbecue
- Chapter 8 Ned's Barbacue: Transatlantic Misunderstandings
- Chapter 9 Sam's Barbecue: Uncle Sam's Barbecue Tradition
- Acknowledgments
- Notes
- Selected Bibliography
- Index
