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Author: Joseph R. Haynes Publisher: Univ of South Carolina Press ISBN: 1643363921 Category : Cooking Languages : en Pages : 302
Book Description
An award-winning barbecue cook boldly asserts that southern 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.
Author: Joseph R. Haynes Publisher: Univ of South Carolina Press ISBN: 1643363921 Category : Cooking Languages : en Pages : 302
Book Description
An award-winning barbecue cook boldly asserts that southern 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.
Author: Joseph R. Haynes Publisher: University of South Carolina Press ISBN: 9781643363912 Category : Cooking Languages : en Pages : 0
Book Description
An award-winning barbecue cook boldly asserts that barbecuing is a uniquely American tradition that was not imported from the Caribbean or from Spanish explorers. 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 Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that barbecue was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the whole hog barbecue that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and enslaved Africans in the seventeenth century. Haynes's barbycu-to-barbecue history analyzes historical sources throughout the Americas that show that southern barbecuing is as unique to the United States as Jamaican jerked hog is to Jamaica and barbacoa is to Mexico. A recipe in each chapter provides a contemporary interpretation of a historical technique.
Author: Joseph R Haynes Publisher: Arcadia Publishing ISBN: 1439657874 Category : Cooking Languages : en Pages : 281
Book Description
The award-winning barbecue cook and author of Brunswick Stew shares the flavorful history of the Old Dominion’s unique culinary heritage. With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.
Author: Frederic G. Cassidy Publisher: ISBN: 9789766401276 Category : Foreign Language Study Languages : en Pages : 578
Book Description
The method and plan of this dictionary of Jamaican English are basically the same as those of the Oxford English Dictionary, but oral sources have been extensively tapped in addition to detailed coverage of literature published in or about Jamaica since 1655. It contains information about the Caribbean and its dialects, and about Creole languages and general linguistic processes. Entries give the pronounciation, part-of-speach and usage of labels, spelling variants, etymologies and dated citations, as well as definitions. Systematic indexing indicates the extent to which the lexis is shared with other Caribbean countries.
Author: Howard Conyers Publisher: ISBN: 9781736657201 Category : Languages : en Pages :
Book Description
A coffee table book that catalogs the research of Howard Conyers, PhD through visual imagery of investigating the contributions of blacks in barbecue from 2013 to 2020. There are several essays that explains various perspectives of barbecue culture.
Author: Massimo Montanari Publisher: Europa Editions ISBN: 1609457102 Category : Cooking Languages : en Pages : 82
Book Description
A surprisingly wide-ranging journey into the story of this beloved dish and “an utterly fascinating discourse on food history” (The Daily Beast). Intellectually engaging and deliciously readable, this is a stereotype-defying history of how one of the most recognizable symbols of Italian cuisine and national identity is the product of centuries of encounters, dialogue, and exchange. Is it possible to identify a starting point in history from which everything else unfolds—a single moment that can explain the present and reveal the essence of who we are? According to Massimo Montanari, this is just a myth. Historical phenomena can only be understood dynamically—by looking at how events and identities develop and change as a result of encounters and combinations that are often unexpected. As he shows in this lively, brilliant, and surprising essay, finding the origin of spaghetti—or anything else—is not as simple as it may seem. By tracing the history of the one of Italy’s “national dishes” —from Asia to America, from Africa to Europe; from the beginning of agriculture to the Middle Ages and up to the twentieth century—he reveals that in order to understand our own identity, we almost always need to look beyond ourselves to other cultures, peoples, and traditions. “Montanari’s research will delight readers and provide plenty of fodder for dinner-table discussion.” —Booklist “Full of delicious details.” —Publishers Weekly
Author: Jane Ziegelman Publisher: HarperCollins ISBN: 0062216430 Category : History Languages : en Pages : 236
Book Description
James Beard Foundation Book Award Winner From the author of the acclaimed 97 Orchard and her husband, a culinary historian, an in-depth exploration of the greatest food crisis the nation has ever faced—the Great Depression—and how it transformed America’s culinary culture. The decade-long Great Depression, a period of shifts in the country’s political and social landscape, forever changed the way America eats. Before 1929, America’s relationship with food was defined by abundance. But the collapse of the economy, in both urban and rural America, left a quarter of all Americans out of work and undernourished—shattering long-held assumptions about the limitlessness of the national larder. In 1933, as women struggled to feed their families, President Roosevelt reversed long-standing biases toward government-sponsored “food charity.” For the first time in American history, the federal government assumed, for a while, responsibility for feeding its citizens. The effects were widespread. Championed by Eleanor Roosevelt, “home economists” who had long fought to bring science into the kitchen rose to national stature. Tapping into America’s long-standing ambivalence toward culinary enjoyment, they imposed their vision of a sturdy, utilitarian cuisine on the American dinner table. Through the Bureau of Home Economics, these women led a sweeping campaign to instill dietary recommendations, the forerunners of today’s Dietary Guidelines for Americans. At the same time, rising food conglomerates introduced packaged and processed foods that gave rise to a new American cuisine based on speed and convenience. This movement toward a homogenized national cuisine sparked a revival of American regional cooking. In the ensuing decades, the tension between local traditions and culinary science has defined our national cuisine—a battle that continues today. A Square Meal examines the impact of economic contraction and environmental disaster on how Americans ate then—and the lessons and insights those experiences may hold for us today. A Square Meal features 25 black-and-white photographs.
Author: Jeff Korbelik Publisher: Arcadia Publishing ISBN: 1467139491 Category : Business & Economics Languages : en Pages : 1
Book Description
Home to the beloved Miller & Paine cinnamon rolls, Lincoln boasts a restaurant history rich with delicious food and unique stories. Tony & Luigi's, once considered the city's premier restaurant, grossed just $6.50 on its opening day in 1945. Legendary Nebraska football coach and athletic director Bob Devaney made the Legionnaire Club his home away from home. Paramount Pictures chose K's Restaurant to film scenes for the Academy Award-winning Terms of Endearment because of its Norman Rockwell-like atmosphere, and touring musicians didn't realize that the Drumstick was named for a fried chicken leg until after arriving to perform. Author and longtime Lincoln Journal Star restaurant critic Jeff Korbelik remembers the Star City's most memorable eateries.
Author: Robert F. Moss Publisher: University of Georgia Press ISBN: 0820360848 Category : Cooking Languages : en Pages : 305
Book Description
In recent years, food writers and historians have begun to retell the story of southern food. Heirloom ingredients and traditional recipes have been rediscovered, the foundational role that African Americans played in the evolution of southern cuisine is coming to be recognized, and writers are finally clearing away the cobwebs of romantic myth that have long distorted the picture. The story of southern dining, however, remains incomplete. The Lost Southern Chefs begins to fill that niche by charting the evolution of commercial dining in the nineteenth-century South. Robert F. Moss punctures long-accepted notions that dining outside the home was universally poor, arguing that what we would today call “fine dining” flourished throughout the region as its towns and cities grew. Moss describes the economic forces and technological advances that revolutionized public dining, reshaped commercial pantries, and gave southerners who loved to eat a wealth of restaurants, hotel dining rooms, oyster houses, confectionery stores, and saloons. Most important, Moss tells the forgotten stories of the people who drove this culinary revolution. These men and women fully embodied the title “chef,” as they were the chiefs of their kitchens, directing large staffs, staging elaborate events for hundreds of guests, and establishing supply chains for the very best ingredients from across the expanding nation. Many were African Americans or recent immigrants from Europe, and they achieved culinary success despite great barriers and social challenges. These chefs and entrepreneurs became embroiled in the pitched political battles of Reconstruction and Jim Crow, and then their names were all but erased from history.
Author: Joseph R. Haynes
Author: Joseph R. Haynes
Author: Joseph R. Haynes
Author: Joseph R Haynes
Author: Frederic G. Cassidy
Author: Howard Conyers
Author: Massimo Montanari
Author: Matt Horn
Author: Jane Ziegelman
Author: Jeff Korbelik
Author: Robert F. Moss