Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue:

Outdoor grilling and traditional slow cooking Restaurant and home cookingInternational forms of barbecue The specific foods involved in a barbecueThe concept of the barbecue as a gatheringHistorical and contemporary recipes for main and side dishes
Readers are treated here to a delightful and thorough history of barbecue, including its appearance in music, television, and film, and a consideration of how we think of and enjoy barbecue today.

Tim Miller is an associate professor of history at Labette Community College in Parsons, Kansas. He previously published an article on the history of barbecue in the Journal of American Culture. He writes about all aspects of American food history on his blog Grog to Grits.

• Outdoor grilling and traditional slow cooking
• Restaurant and home cooking
• International forms of barbecue
• The specific foods involved in a barbecue
• The concept of the barbecue as a gathering
• Historical and contemporary recipes for main and side dishes

Introduction
Chapter 1: The History of Barbecue
Chapter 2: Classic Barbecue Fare
Chapter 3: Barbecue Eaten Out
Chapter 4: Barbecue Around the World
Chapter 5: Barbecue in the Arts and Popular Media
Bibliography