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Barbecue: A Global History (Edible) Hardcover – April 15, 2014

4.0 out of 5 stars 1 customer review

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Editorial Reviews


“Deutsch and Elias infuse their short, light-hearted history with anecdotes and recipes that will appeal to the more general reader. For example, Cantonese barbecued pork was allegedly invented by a careless young man who burned down a house with nine piglets inside. The destruction was, apparently, a small price to pay for the joy of eating charred pig flesh. . . . While seeking to entertain, Barbecue urges us to undertake a deeper analysis, considering how a subculture of barbecue has transformed the process into a competitive sport played around the world, most notably in the U. S.”
(Times Literary Supplement)

About the Author

Jonathan Deutsch is professor and founding director of the Center for Hospitality and Sport Management at Drexel University in Philadelphia. He is the author of many books on food culture and history, including They Eat That? A Cultural Encyclopedia of Weird and Exotic Food from around the World. Megan J. Elias is assistant professor of history at Queensborough Community College, City University of New York, and the author of Stir It Up: Home Economics in American Culture and Food in the United States, 1890–1945.

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Product Details

  • Series: Edible
  • Hardcover: 144 pages
  • Publisher: Reaktion Books; 1st edition (April 15, 2014)
  • Language: English
  • ISBN-10: 1780232594
  • ISBN-13: 978-1780232591
  • Product Dimensions: 4.8 x 0.7 x 7.8 inches
  • Shipping Weight: 12 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,378,660 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Hardcover
This is another title in the "Edible" series that sounds like a joke, but it is actually a serious book and there actually is a history. It is nicely illustrated, and written with a touch of humor. It is a quick read, and should interest people who like barbecue. It is not a cookbook and is not a recipe book, although it does have some recipes.

Speaking of global history, the word "barbecue" comes from an Arawak word. They were Native Americans populating many of the islands when the Spanish arrived in the 1490s, and the Spanish absorbed the word. It is somewhat related to the word "buccaneer." The book describes barbecue in New Zealand, Hawai'i, places in Africa and elsewhere. Barbecue goes way back, although part of that depends on how you define the word.

I found the most interesting portion to be the regional variations of American barbecue. Chapters include Barbecue beginnings; Man and feast; Poles, holes, the technology of barbecue; A world of barbecue; Competition and connoisseurship; Sauces and sides.
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