A mainstay of the Travel Channel’s Man v. Food, barbecue is an American institution. It is compelling in that it is an ancient, very simple form of cookery and at the same time a high form of culture complete with juried competitions, and global variations include Mongolian lamb (khorkhog), Fijian pig, Chinese char siu, and us Pacific Northwest salmon.
Barbecue: A Global History provides a concise yet comprehensive account of this quintessentially red-blooded pursuit, from the first barbecues of ancient Africa, to the origin of the word itself (the Arawak barbacao), to defining what it actually is (‘indirect smoke roasting’). Jonathan Deutsch and Megan J. Elias look at the varieties of barbecue around the world, from the New Zealand Maori’s hangi, to Hawaiian kalua pig, Mongolian boodog, Mexican barbacoa de cabeza, and Spanish bull roast, as well as discussing why barbecuing is seen as a manly activity, the evolution of cooking techniques, the technology of barbecuing equipment, and competitive barbecuing in the usa.
The book also contains mouth-watering historical and modern recipes, from an 1877 Minneapolis recipe for a whole roast sheep, to a 1942 pork spare rib recipe from the Ozarks, to tandoori lamb chops, Peri Peri chicken and Chinese roast duck. A perfect gift for backyard griller and professional roaster alike, Barbecue is a celebration of all things primal, smoky, meaty, and delicious.
Barbecue: A Global History provides a concise yet comprehensive account of this quintessentially red-blooded pursuit, from the first barbecues of ancient Africa, to the origin of the word itself (the Arawak barbacao), to defining what it actually is (‘indirect smoke roasting’). Jonathan Deutsch and Megan J. Elias look at the varieties of barbecue around the world, from the New Zealand Maori’s hangi, to Hawaiian kalua pig, Mongolian boodog, Mexican barbacoa de cabeza, and Spanish bull roast, as well as discussing why barbecuing is seen as a manly activity, the evolution of cooking techniques, the technology of barbecuing equipment, and competitive barbecuing in the usa.
The book also contains mouth-watering historical and modern recipes, from an 1877 Minneapolis recipe for a whole roast sheep, to a 1942 pork spare rib recipe from the Ozarks, to tandoori lamb chops, Peri Peri chicken and Chinese roast duck. A perfect gift for backyard griller and professional roaster alike, Barbecue is a celebration of all things primal, smoky, meaty, and delicious.
