An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce PDF Download

Author: Mark A. Johnson
Publisher: Arcadia Publishing
ISBN: 1439662126
Category : History
Languages : en
Pages : 184

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Book Description
From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries. In the 1820s, however, a group of reformers wanted to eliminate the southern staple because politicians used it to entice voters. As the state and nation changed through wars and the civil rights movement, so did Alabama barbecue. Alabama restaurants like Big Bob Gibson's, Dreamland and Jim 'n Nick's have earned fans across the country. Mark A. Johnson traces the development of the state's famous food from the earliest settlement of the state to the rise of barbecue restaurants.

Author: Jim Auchmutey
Publisher: University of Georgia Press
ISBN: 0820338419
Category : Cooking
Languages : en
Pages : 280

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Book Description
Barbecue: It’s America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations. Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It’s a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.

Author: Robert F. Moss
Publisher: University Alabama Press
ISBN: 0817320652
Category : History
Languages : en
Pages : 313

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Book Description
The definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts The full story of barbecue in the United States had been virtually untold before Robert F. Moss revealed its long, rich history in his 2010 book Barbecue: The History of an American Institution. Moss researched hundreds of sources—newspapers, letters, journals, diaries, and travel narratives—to document the evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. He mapped out the development of the rich array of regional barbecue styles, chronicled the rise of barbecue restaurants, and profiled the famed pitmasters who made the tradition what it is today. Barbecue is the story not just of a dish but also of a social institution that helped shape many regional cultures of the United States. The history begins with British colonists’ adoption of barbecuing techniques from Native Americans in the 17th and 18th centuries, moves to barbecue’s establishment as the preeminent form of public celebration in the 19th century, and is carried through to barbecue’s ubiquitous standing today. From the very beginning, barbecues were powerful social magnets, drawing together people from a wide range of classes and geographic backgrounds. Barbecue played a key role in three centuries of American history, both reflecting and influencing the direction of an evolving society. By tracing the story of barbecue from its origins to today, Barbecue: The History of an American Institution traces the very thread of American social history. Moss has made significant updates in this new edition, offering a wealth of new historical research, sources, illustrations, and anecdotes.

Author: Steven A. Reich
Publisher: Bloomsbury Publishing USA
ISBN:
Category : History
Languages : en
Pages : 627

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Book Description
This two-volume set is a thematically-arranged encyclopedia covering the social, political, and material culture of America during the Jim Crow Era. What was daily life really like for ordinary African American people in Jim Crow America, the hundred-year period of enforced legal segregation that began immediately after the Civil War and continued until the passage of the Civil Rights Act of 1964 and Voting Rights Act of 1965? What did they eat, wear, believe, and think? How did they raise their children? How did they interact with government? What did they value? What did they do for fun? This Daily Life encyclopedia explores the lives of average people through the examination of social, cultural, and material history. Supported by the most current research, the multivolume set examines social history topics—including family, political, religious, and economic life—as it illuminates elements of a society's emotional life, interactions, opinions, views, beliefs, intimate relationships, and connections between individuals and the greater world. It is broken up into topical sections, each dealing with a different aspect of cultural life. Each section opens with an introductory essay, followed by A–Z entries on various aspects of that topic.

Author: Mark A. Johnson
Publisher: Univ. Press of Mississippi
ISBN: 1496832868
Category : History
Languages : en
Pages : 244

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Book Description
In Rough Tactics: Black Performance in Political Spectacles, 1877–1932, author Mark A. Johnson examines three notable cases of Black participation in the spectacles of politics: the 1885–1898 local-option prohibition contests of Atlanta and Macon, Georgia; the United Confederate Veterans conflict with the Musicians’ Union prior to the 1903 UCV Reunion in New Orleans; and the 1909 Memphis mayoral election featuring Edward Hull Crump and W. C. Handy. Through these case studies, Johnson explains how white politicians and Black performers wielded and manipulated racist stereotypes and Lost Cause mythology to achieve their respective goals. Ultimately, Johnson portrays the vibrant, exuberant political culture of the New South and the roles played by both Black and white southerners. During the nadir of race relations in the United States South from 1877 to 1932, African Americans faced segregation, disfranchisement, and lynching. Among many forms of resistance, African Americans used their musical and theatrical talents to challenge white supremacy, attain economic opportunity, and transcend segregation. In Rough Tactics, Johnson argues that African Americans, especially performers, retooled negative stereotypes and segregation laws to their advantage. From 1877 to 1932, African Americans spoke at public rallies, generated enthusiasm with music, linked party politics to the memory of the Civil War, honored favorable candidates, and openly humiliated their opposition.

Author: Rick McDaniel
Publisher: Arcadia Publishing
ISBN: 1625841469
Category : History
Languages : en
Pages : 240

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Book Description
Fried chicken, rice and gravy, sweet potatoes, collard greens and spoon bread - all good old fashioned, down-home southern foods, right? Wrong. The fried chicken and collard greens are African, the rice is from Madagascar, the sweet potatoes came to Virginia from the Peruvian Andes via Spain, and the spoon bread is a marriage of Native American corn with the French soufflé technique thought up by skilled African American cooks. Food historian Rick McDaniel takes 150 of the South's best-loved and most delicious recipes and tells how to make them and the history behind them. From fried chicken to gumbo to Robert E. Lee Cake, it's a history lesson that will make your mouth water. What southerners today consider traditional southern cooking was really one of the world's first international cuisines, a mélange of European, Native American and African foods and influences brought together to form one of the world's most unique and recognizable cuisines.

Author: David Martin
Publisher:
ISBN: 9781544272450
Category :
Languages : en
Pages : 100

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Book Description
Bring Alabama's irresistible barbecue flavors to your table! Your family and friends will be grateful! ***BLACK AND WHITE EDITION***There is just something about barbecue that makes us love and crave it so much. Just the faintest scent of meat grilling over fragrant smoke makes your mouth water. Along with this, there is a type of mystery that surrounds barbecue, little secrets that are kept by the masters of each barbecue region. Alabama is one such region that holds in its heart the secrets to its fantastic barbecue. From the addicting Alabama white sauce to the tang of fresh pickles with slow roasted meat, to the ultimate marriage with other barbecue cultures, Alabama barbecue is one that welcomes all lovers of this smoky style of cooking because it truly offers something for everyone.Does the sound of Alabama barbecue have you planning your next trip to this robust barbecue region? You don't need to go any further than this book. Here you will find the secrets of authentic Alabama sauces and inspiration to bring unique southern flavor to a variety of meats and Gulf seafood. Barbecue is as much about culture as it is about flavor. The recipes in this book not only put delicious Alabama barbecue on your plate but fill your soul with happiness and the camaraderie that is infused in Alabaman culture. Inside find: A short history of Alabama rich barbecuing heritage. Classic Alabama rubs and barbecue sauce recipes like the Classic Alabama White Sauce or the Smokehouse rub. King of Alabama's barbecue pork recipes like the Pork Shoulder with Pecan infusion. Favorite chicken recipes such as the Southern Style Chicken Sliders. Satisfying beef recipes like the Sticky Beef Ribs. Delightful Fish and seafood dishes like the Alabama Grouper Tacos All-star sides like the Refrigerator Dill Pickles or the 'Bama Slaw Easy to make desserts like the Old South Sugar Cake or the Buttermilk Pie Let's start cooking! Scroll back up and order your copy today!

Author: David Martin
Publisher:
ISBN: 9781544616759
Category :
Languages : en
Pages : 100

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Book Description
Bring Alabama's irresistible barbecue flavors to your table! Your family and friends will be grateful! ***COLOR EDITION***There is just something about barbecue that makes us love and crave it so much. Just the faintest scent of meat grilling over fragrant smoke makes your mouth water. Along with this, there is a type of mystery that surrounds barbecue, little secrets that are kept by the masters of each barbecue region. Alabama is one such region that holds in its heart the secrets to its fantastic barbecue. From the addicting Alabama white sauce to the tang of fresh pickles with slow roasted meat, to the ultimate marriage with other barbecue cultures, Alabama barbecue is one that welcomes all lovers of this smoky style of cooking because it truly offers something for everyone.Does the sound of Alabama barbecue have you planning your next trip to this robust barbecue region? You don't need to go any further than this book. Here you will find the secrets of authentic Alabama sauces and inspiration to bring unique southern flavor to a variety of meats and Gulf seafood. Barbecue is as much about culture as it is about flavor. The recipes in this book not only put delicious Alabama barbecue on your plate but fill your soul with happiness and the camaraderie that is infused in Alabaman culture. Inside find: A short history of Alabama rich barbecuing heritage. Classic Alabama rubs and barbecue sauce recipes like the Classic Alabama White Sauce or the Smokehouse rub. King of Alabama's barbecue pork recipes like the Pork Shoulder with Pecan infusion. Favorite chicken recipes such as the Southern Style Chicken Sliders. Satisfying beef recipes like the Sticky Beef Ribs. Delightful Fish and seafood dishes like the Alabama Grouper Tacos All-star sides like the Refrigerator Dill Pickles or the 'Bama Slaw Easy to make desserts like the Old South Sugar Cake or the Buttermilk Pie Let's start cooking! Scroll back up and order your copy today!

Author: Jonathan Deutsch
Publisher: Reaktion Books
ISBN: 1780232985
Category : Cooking
Languages : en
Pages : 128

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Book Description
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.

Author: Chris Lilly
Publisher: Clarkson Potter
ISBN: 030788581X
Category : Cooking
Languages : en
Pages : 258

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Book Description
Winners of the World Championship BBQ Cook-Off for six years in a row and with hundreds of other contest ribbons as well, nobody does barbecue better than Big Bob Gibson Bar-B-Q in Decatur, Alabama. Chris Lilly, executive chef of Big Bob Gibson Bar-B-Q and great-grandson-in-law of Big Bob himself, now passes on the family secrets in this quintessential guide to barbecue. From dry rubs to glazes and from sauces to slathers, Lilly gives the lowdown on Big Bob Gibson Bar-B-Q's award-winning seasonings and combinations. You’ll learn the unique flavors of different woods and you’ll get insider tips on creating the right heat—be it in a charcoal grill, home oven, or backyard ground pit. Then, get the scoop on pulled pork, smoked beef brisket, pit-fired poultry, and, of course, ribs. Complete the feast with sides like red-skin potato salad and black-eyed peas. And surely you’ll want to save room for Lilly’s dessert recipes such as Big Mama’s Pound Cake. Loaded with succulent photographs, easy-to-follow instructions, and colorful stories, Big Bob Gibson’s BBQ Book honors the legacy of Big Bob Gibson—and of great barbeque.