Barbecue : The History of an American Institution, Revised and Expanded Second Edition /

"A revised and expanded second edition of the definitive history of an iconic American food, barbecue, from its historical origins to the present"--

Détails bibliographiques
Auteur principal: Moss, Robert F., 1970- (Auteur)
Format: Électronique eBook
Langue:Inglés
Publié: Tuscaloosa : The University of Alabama Press, [2020]
Édition:Revised and expanded second edition.
Collection:Book collections on Project MUSE.
Sujets:
Barbecuing.
Barbecuing > United States > History.
Barbecuing > United States.
United States.
History.
Electronic books.
Accès en ligne:Texto completo
Table des matières:
  • Barbecue in Colonial America
  • "Republican Plenty": fourth of July and campaign barbecues
  • The barbacue comes of age
  • Barbecue and the Civil War
  • Barbecue, reconstruction, and Jim Crow
  • The rise of barbecue restaurants
  • Barbecue finds the backyard
  • The first golden age of barbecue
  • The decline of American barbecue
  • The rebirth of American barbecue.

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