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Savage barbecue : race, culture, and the invention of America's first food /
"Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps then, it is no surprise that the roots of this food tradition...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Athens, Ga. :
University of Georgia Press,
©2008.
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| Temas: | |
| Acceso en línea: | Texto completo |
| Sumario: | "Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps then, it is no surprise that the roots of this food tradition are often misunderstood." "In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving - one long associated with frontier mythologies of ruggedness and relaxation." "Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes."--Jacket |
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| Descripción Física: | 1 online resource (xii, 206 pages) : illustrations |
| Bibliografía: | Includes bibliographical references (pages 185-199) and index. |
| ISBN: | 9780820340180 0820340189 |