Savage Barbecue-Race, Culture, and the Invention of America's First Food

Warnes, Andrew

Published by University of Georgia Press
ISBN 10: 0820328960 / ISBN 13: 9780820328966
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Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then, it is no surprise that the roots of this food tradition are often misunderstood.

In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving-one long associated with frontier mythologies of ruggedness and relaxation.

Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes.

Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. Warnes argues that the word barbecue retains an element of violence that can be seen in our culture to this day. Savage Barbecue offers an original and highly rigorous perspective on one of America's most popular food traditions.

About the Author: Andrew Warnes is Lecturer in American Literature and Culture at Leeds University. He is the author of Hunger Overcome? (Georgia) and Richard Wright's Native Son.

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Title: Savage Barbecue-Race, Culture, and the ...
Publisher: University of Georgia Press
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Warnes, Andrew
Published by University of Georgia Press, Athens, GA (2008)
ISBN 10: 0820328960 ISBN 13: 9780820328966
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Book Description University of Georgia Press, Athens, GA, 2008. Cloth. Condition: Fine. Dust Jacket Condition: No Jacket, as Published. 1st Edition. Unused pristine first edition bound in maroon cloth with silver title on spine. No jacket as published. Explores the culinary history which allowed a cooking style to leap from its original Caribbean roots into white and black cultures of a supposedly segregated South. Warnes argues that "barbacoa" refers to all smoked foods including those of American Indians. 206 pages includes index, bibilography, footnotes, 14 B&W photos. Seller Inventory # 2080138509

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Book Description University of Georgia Press, United States, 2008. Hardback. Condition: New. New.. Language: English . Brand New Book. This book describes America s first food as an invented tradition.Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps then, it is no surprise that the roots of this food tradition are often misunderstood.In Savage Barbecue , Andrew Warnes traces what he calls America s first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving - one long associated with frontier mythologies of ruggedness and relaxation.Starting with Columbus journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes.Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. Warnes argues that the word barbecue retains an element of violence that can be seen in our culture to this day. Savage Barbecue offers an original and highly rigorous perspective on one of America s most popular food traditions. Seller Inventory # AAN9780820328966

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Book Description University of Georgia Press, United States, 2008. Hardback. Condition: New. New.. Language: English . Brand New Book. This book describes America s first food as an invented tradition.Barbecue is a word that means different things to different people. It can be a verb or a noun. It can be pulled pork or beef ribs. And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps then, it is no surprise that the roots of this food tradition are often misunderstood.In Savage Barbecue , Andrew Warnes traces what he calls America s first food through early transatlantic literature and culture. Building on the work of scholar Eric Hobsbawm, Warnes argues that barbecue is an invented tradition, much like Thanksgiving - one long associated with frontier mythologies of ruggedness and relaxation.Starting with Columbus journals in 1492, Warnes shows how the perception of barbecue evolved from Spanish colonists first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths the etymological origins of the word barbecue, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes.Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. Warnes argues that the word barbecue retains an element of violence that can be seen in our culture to this day. Savage Barbecue offers an original and highly rigorous perspective on one of America s most popular food traditions. Seller Inventory # AAN9780820328966

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Book Description University of Georgia Press, 2008. Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 0820328960-2-4

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