If there is one thing the United States takes seriously (outside of sports), it's barbecue. Different in every region, barbecuing is an art, and Americans take pride in their special blend of slow-cooked meat, spices, and tangy sauces. But the US didn't invent the cooking form, nor do Americans have a monopoly on it-from Mongolian lamb to Fijian pig and Chinese char siu, barbecue's endless variations have circled the globe. In this history of this red-blooded pursuit, Jonathan Deutsch and Megan J. Elias explore the first barbecues of ancient Africa, the Arawak origins of the word, and define what it actually is. Traveling to New Zealand for the Maori's hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza, and Spain for a taste of bull roast, Barbecue looks at the incredible variety of the food around the world. Deutsch and Elias also discuss barbecue's status as a masculine activity, the evolution of cooking techniques and barbecuing equipment technology, and the growth of competitive barbecuing in the United States. Rounding out the book are mouthwatering recipes, including an 1877 Minneapolis recipe for a whole roast sheep, a 1942 pork spare ribs recipe from the Ozarks, and instructions for tandoori lamb chops and Chinese roast duck. A celebration of all things smoky, meaty, and delicious, Barbecue makes the perfect gift for backyard grillers and professional roasters.
Zusammenfassung
From the first barbecues of ancient Africa to Fijian pig and Chinese char siu, meat that's been slowly roasted over a smoky fire is enjoyed around the globe - and with an infinite variety of spices, sauces and sides. A muscular, sinewy account of this quintessentially red-blooded pursuit, Barbecue explores the history of this most primitive and essential of cooking techniques.Travelling to New Zealand for the Maoris' hangi, Hawaii for kalua pig, Mexico for barbacoa de cabeza and South Africa for a braai, Jonathan Deutsch and Megan J. Elias tell the story of the evolution of barbecue cooking methods and technology. The book explores the barbecue's place in society and culture, from Hawaiian feasts to political fundraisers and barbecue competitions. It also questions why the process of barbecuing is thought of as an exclusively masculine activity. With its mouthwatering recipes from around the world, Barbecue is the perfect gift for backyard grillers and professional barbecue competitors alike: a celebration of all things smoky, meaty and delicious.