Barbecue: The History of an American Institution

by Robert F. Moss

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 its present status as an icon of American culture. This is the story not just of a dish but of a social institution that helped shape the many regional cultures of the United States. The history begins with British colonists' adoption of barbecuing techniques from Native Americans in the 16th and 17th centuries, moves to barbecue's establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue’s iconic status today. From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society. By tracing the story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history.

Genres: Food, History, Nonfiction, American History

312 pages, Kindle Edition

First published August 20, 2010

Reviews

[Debra · Rating 3 out of 5]

Not a how-to book but an examination of barbecue's history and sociology. Full of intriguing information, this book is not for the casual fan. For those of us who love 'Q, though, a necessity.

[Eric · Rating 4 out of 5]

Interesting read on the history of BBQ in American society. I greatly appreciated the content on how barbecues and politics were interwined, and helped shape our nation in different ways. A read unlike any other on the topic.

[Ben · Rating 4 out of 5]

I love history and bbq so this was a good pickup for me. Started back a lot further than I expected and was a bit slow to start but definitely learned quite a bit. That being said this is definitely not a cookbook or a book that will teach someone to smoke.

[Ietrio · Rating 1 out of 5]

So this guy gathered some trivia on grilling and ordered it in a chronological manner.

[Mike · Rating 4 out of 5]

Enjoyable history, and I definitely learned about the past US barbecue tradition in a way that I haven't before. Well worth it.

[Joshua Crawford · Rating 3 out of 5]

Fun. First half is much more interesting than the last half.

[Amanda Peterson · Rating 3 out of 5]

While at times dry there were intriguing snippets throughout and could be worth a re-read. I also do not recommend reading this on an empty stomach.

[John Page · Rating 5 out of 5]

Great book, was exactly what I wanted.

[David Rebula · Rating 4 out of 5]

First time someone has researched history of bbq way back in the colonial days. Quite informative.

[Darren · Rating 4 out of 5]

Many countries claim the barbecue as their own particular speciality. Think Australians and their beach barbies; think Americans and their massive barbecue grills; think Britons and their washed-out, rainy burnt sausages. OK, cancel the latter, but you get the picture.
Here the author has taken the barbecue crown for the Americans. Straight from the title: the history of an AMERICAN institution. The book’s cover blurb sets the scene perfectly: “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 instruction and catalogues 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.”
Yet for a subject so dear to the heart of so many, the barbecue has hardly featured in the printed word over time, with the exception of recipe books – of which there are plenty – in more recent times. The author noted that very, very little appeared in print prior to 1900 and what little that had appeared was quite fragmentary in nature. So to construct this work the author has been forced to undertake a lot of painstaking detective work.
Barbecue cooking has, the author notes, been intertwined with American society over time, tracking each change and development in the country’s relative short history. Combine this with regional tastes and styles of food with their local ingredient influences and you really have quite a broad subject that is focussed around a common element – the humble barbecue fire or pit. Nowadays, of course, there are many different types of barbecue too and each type attracts so many different opinions. Many swear by one type. Others swear at it.
The fruits of the author’s labours are split into nine key chapters and their titles are worthy of reproduction as they clearly crystallise the barbecue’s timeline: 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 and the decline and rebirth of American barbecue.
The book was an interesting, compelling read that did not feel like an academic work thanks to its accessible, easy-going nature. There is a very large series of notes and references at the end of the book for clarification and further reading, along with various further reading suggestions and a comprehensive index. Unfortunately the price tag might price it out of the reach of many, yet hopefully a local public library could acquire a copy should that be the case. Whether you are a foodie, a barbecue nut or just someone who likes to read about history and society, this book will surely hold your interest, inform and educate at the same time.

Barbecue: The History of an American Institution, written by Robert F. Moss and published by The University of Alabama Press. ISBN 9780817317188, 336 pages. Typical price: GBP23.50. YYYY.

[Josh · Rating 3 out of 5]

you need to really love bbq and historical minutiae to like this book. it starts off really dry (no bbq intended) and repetitive because the author is relying on pretty scant resources. i found the later chapters discussing political barbecues, civil rights issues, and how the country became regionalized with regards to bbq more interesting. overall, i enjoyed it, but not sure i'd recommend it to many people.

[Nancy · Rating 4 out of 5]

As a certified barbecue judge (SC Bsrbeque Association), I enjoyed this history of an American tradition. The author includes a section on the evolution of restaurants devoted solely to pig cuisine. Another section deals with the role barbecue played in Southern politics during the 19th and 20th century. Recommended for all barbecue enthusiasts and lovers of writing about food.

[Ajay · Rating 5 out of 5]

Totally fascinating. It's not just about barbecue, it's about the role its played in shaping America, and in turn, how America has shaped it- an accidental lesson in the power of informal institutions. Highly recommended.

[Sarah · Rating 4 out of 5]

Interesting history of barbecue in the United States with discussion on regional flavors and traditions.

Christmas gift to my dad, 2010.

[Liquidlasagna · Rating 3 out of 5]

it's about 30 pages bigger than the first edition
not much of an expansion