Published: Jul 11 2023
Size: 7 x 10
Pages: 288
Illustrations: 65 b&w halftones
HARDCOVER: 978-1-64336-391-2

Cooking & Culinary History
Southern History
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From Barbycu to Barbecue

The Untold History of an American Tradition

Joseph R. Haynes





An award-winning barbecue cook boldly asserts that barbecuing is a unique American tradition that was not imported.

The origin story of barbecue is a popular topic with a ravenous audience, but commonly held understandings of barbecue are often plagued by half-truths and misconceptions. From Barbycu to Barbecue offers a fresh new look at the story of southern barbecuing.
Award-winning barbecue cook Joseph R. Haynes sets out to correct one of the most common barbecue myths, the "Caribbean Origins Theory," which holds that barbecue was imported from the Caribbean to what is today the American South. Rather, Haynes argues, the whole hog barbecue that came to define the American tradition developed via direct and indirect collaboration between Native Americans, Europeans, and enslaved Africans in the seventeenth century.

Joseph Haynes is an award-winning barbecue cook, a Kansas City Barbeque Society Master Certified Barbecue Judge, and the author of Virginia Barbecue: A History and Brunswick Stew: A Virginia Tradition. He lives in Fredericksburg, Virginia.

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