the history of barbecue

Every Fourth of July weekend, as perhaps almost every weekend in the summer, millions of Americans are seen huddling around barbecue pits and grills to create those smoky meats that the world loves. The barbecue is as quintessentially American as it gets but the origins of this delicacy are hard to find. No one is quite sure where the term “barbecue” originated. Most people believe that the Spanish, on landing on the Caribbean, used the term “barbacoa” to refer to the local inhabitants’ method of charring meat over an open flame of hot coals. Others put down the beginnings of barbecue to origins as diverse as Haiti, an extinct tribe in Guyana, or even France. Wherever the cuisine first originated, the practice of holding neighborhood barbecues became fairly common in the South United States towards the end of the colonial period. Soon, the barbecues became larger, with plantation owners holding big, festive barbecues, especially since pork production expanded at this time and most of the pork was not exported out of the South. Corn bread soon became the established accompaniment, because of the predominance of corn cultivation in the South. The popularity of the barbecue stemmed from the fact that it allowed for a large quantity of food to be cooked at one time. Barbecues became the accepted cuisine for larger gatherings, whether for church festivals or for neighborhood picnics. Barbecues became, and still are, events rather than just meals. People loved to gather around the fire to watch, talk, smell, and eat. In the 19th century, the barbecue became a regular feature at church picnics and political rallies. Not only was it a relatively easy way to lobby votes, it allowed social classes to intermingle easily. Journalist Jonathan Daniels summed up the reason for the popularity of the barbecue when he wrote that, “barbecue is a dish which binds together the taste of the both the people of the big house and the poorest occupants of the back end of the broken down barn.” Clearly, the classless barbecue had a long and successful future ahead. From the barbecue pit to the restaurant was just a short step, and soon dozens of barbecue joints mushroomed, frequented by travelers looking for a cheap and filling meal. Till date, the barbecue is a popular meal, especially in the Southern United States. Roads in that part of the land are lined with smiling pigs, beckoning the hungry traveler to a hearty, meaty, meal. Camping food does not have to be restricted to the meat filled classics. Agreed, most of us and our children would not do without the hamburger by the camp fire, but why not try out some healthy vegetable grills? Combine carrots or tomatoes with mozzarella, season with basil, sizzle with olive oil to make a great campsite meal. So this Forth of July, when you grill those meats with friends and family, close your eyes and savor the journey of the barbecue as well. It does good to know how the Americans took yet another tradition and made it their own.

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