Barbecue

A History

Inbunden, Engelska, 2014

1 089 kr

Slutsåld

Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue:·Outdoor grilling and traditional slow cooking ·Restaurant and home cooking·International forms of barbecue ·The specific foods involved in a barbecue·The concept of the barbecue as a gathering·Historical and contemporary recipes for main and side dishes Readers are treated here to a delightful and thorough history of barbecue, including its appearance in music, television, and film, and a consideration of how we think of and enjoy barbecue today.

Produktinformation

Utgivningsdatum2014-08-07
Mått160 x 236 x 20 mm
Vikt440 g
FormatInbunden
SpråkEngelska
SerieMeals Series
Antal sidor210
FörlagRowman & Littlefield
ISBN9781442227538

Tillhör följande kategorier

Considerable research supports Miller’s examination of barbecue. It’s clear that his status as a historian along with his love of food (see his blog, Grog to Grits) make for a perfect combination. Indeed, he considers anything barbecue his province, from history and classic fare to restaurants, global variations, and barbecue in the arts and popular media. His presentation is chronological, thorough, and written for popular reading. Barbecue is tracked from just before (and after) Columbus’ discovery of America to its 1950s heyday. Although he doesn’t always follow standard recipe format–that is, ingredients, equipment, prep and cooking time, and instructions–Miller features a few directions with the caveat that the dish has not been tested for accuracy and taste. Any foodie will enjoy his foray into barbecue restaurants (seven in all, including Famous Dave’s) as well as his survey of world barbecue, which is about grilled meat rather than the sauces and rubs Americans are accustomed to.