With more than four hundred years of history, Virginians lay claim to the invention of southern barbecue. Native Virginian Powhatan tribes slow roasted meat on wooden hurdles or grills. James Madison hosted grand barbecue parties during the colonial and federal eras. The unique combination of vinegar, salt, pepper, oils and various spices forms the mouthwatering barbecue sauce that was first used by colonists in Virginia and then spread throughout the country. Today, authentic Virginia barbecue is regionally diverse and remains culturally vital. Drawing on hundreds of historical and contemporary sources, author, competition barbecue judge and award-winning barbecue cook Joe Haynes documents the delectable history of barbecue in the Old Dominion.
Barbecue and Brunswick Stew: Learn, Crave, and Enjoy these fine Culinary traditions through two wonderful books by Joe Haynes The following is what I wrote as a foreword for Joseph Haynes’s second book on two hugely significant culinary folk traditions of Virginia that influenced the whole country; namely, Barbecue and Brunswick Stew.t will serve here as well as my review of Haynes’s wonderful, and important work………..Forewordby L. Daniel Mouer, PhD.Associate Professor (ret.) of Anthropology, Virginia Commonwealth UniversityCo-Founder and former Vice President, Culinary…
Tons of info, be ready for it! Bought this book for myself as a die hard barbecue nerd. You’ll be hard pressed to find a book out there with more references to the history of barbecue than Mr. Haynes’. That being said, I had to ding a star off as even with my obsession with barbecue and love for history I had a hard time following it. I felt like every other sentence was a quote or reference to one and it left me unsatisfied. I was craving a story, but got mostly facts. I give much credit to Mr. Haynes for writing and…