Barbecue: A History examines barbecue's history and place in American society using both historical and contemporary sources. The book examines all aspects of barbecue: ·Outdoor grilling and traditional slow cooking ·Restaurant and home cooking ·International forms of barbecue ·The specific foods involved in a barbecue ·The concept of the barbecue as a gathering ·Historical and contemporary recipes for main and side dishes Readers are treated here to a delightful and thorough history of barbecue, including its appearance in music, television, and film, and a consideration of how we think of and enjoy barbecue today.

"Considerable research supports Miller’s examination of barbecue. It’s clear that his status as a historian along with his love of food (see his blog, Grog to Grits) make for a perfect combination. Indeed, he considers anything barbecue his province, from history and classic fare to restaurants, global variations, and barbecue in the arts and popular media. His presentation is chronological, thorough, and written for popular reading. Barbecue is tracked from just before (and after) Columbus’ discovery of America to its 1950s heyday. Although he doesn’t always follow standard recipe format–that is, ingredients, equipment, prep and cooking time, and instructions–Miller features a few directions with the caveat that the dish has not been tested for accuracy and taste. Any foodie will enjoy his foray into barbecue restaurants (seven in all, including Famous Dave’s) as well as his survey of world barbecue, which is about grilled meat rather than the sauces and rubs Americans are accustomed to." - Booklist

"In this, his first book, Miller explores a seemingly innocuous topic that is in fact steeped in so much lore and argument that even the definition of barbecue is hotly debated in some circles.  This book, part of 'The Meals' series, outlines history, delves into cultural impacts, and also provides some recipes. . . .The opening pages explain that barbecue may be considered a food, a way of cooking, or a type of gathering.  Miller addresses it as all three, thus massively increasing the book's scope. . . .[T]he author admirably describes barbecue from a sociological perspective, particularly its role in the segregated South where barbecue restaurants were one of the few places where races would mix. . . .Summing Up: Recommended. All undergraduate and culinary institute food history collections." - CHOICE

"Barbecue: A History by Tim Miller is an interesting addition to Rowman & Littlefield’s excellent 'The Meals Series,' which is edited by Ken Albala and discusses various aspects of breakfast, lunch, and dinner—three daily rituals that most of us take for granted—in the context of everyday life and culture.... [The book] contains a wealth of interesting information about barbecuing meat, especially in the USA. Eating a burnt sausage in a ketchup-soaked bun may never be the same." - Journal of American Culture