Barbecue: The History of an American Institution Hardcover – August 20, 2010

Robert Moss has written the single most comprehensive history of BBQ from pre-colonial times to present, and is an expert on the different regional styles of BBQ. His book, Bar*Be*Que is fantastic ( I read it cover to cover) and has some really neat facts in it... like the first McDonalds (yes, the same ones we have today) was actually a BBQ joint. Did you know that even though North Carolina takes credit for being the original home of BBQ... it was really Virginia that started BBQ? Learn more by reading the book. It's great for both history buffs and BBQ fanatics.

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.

This was a gift for a true barbecue enthusiast who has spent a lifetime (50+ years) studying the art of barbecue. He LOVED IT! A great book for those who already know much of the "how to" and lust for the full story of its origins, stories, characters and cultural role in the U.S.

This is a fantastic history on barbecue. Robert Moss is my favorite Southern food historian so I wasn't at all surprised by the breadth and depth of this book. It's easy to read and easy to follow, with lots of fun and interesting anecdotes, as well as some great original source material. My only suggestion for improvement (maybe in a future version) would be a large chart or map that helps describe all of the different variations on barbecue and sauces.

Much of this book felt like reading a textbook. It is a interesting history of BBQ and I am glad that I read it.
It can be a bit dry, like overcooked brisket but even overcooked BBQ is still worth eating.

Very good read. A lot of American history.

Great history and background of Barbecue, Great addition to my library of over 2,000 books including over 150 BBQ books,