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

The definitive history of an iconic American food, with new chapters, sidebars, and updated historical accounts

Expert Robert F. Moss researched hundreds of sources--newspapers, letters, journals, diaries, and travel narratives--to document the origins and evolution of barbecue from its origins among Native Americans to its present status as an icon of American culture. In this definitive guide, he maps out the development of the rich array of regional barbecue styles, chronicles the rise of barbecue restaurants, and profiles 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.

Robert F. Moss is a food writer and culinary historian living in Charleston, South Carolina. He is the contributing barbecue editor for Southern Living, the restaurant critic for the Charleston City Paper, and frequent contributor to publications like Serious Eats, Saveur, The Local Palate, Early American Life, and Garden & Gun.