 | Barbecue: The History of an American Institution The history of barbecue in the United States has until now remained virtually untold. Barbecue has a long, rich history--a history that could be found only through scattered references in old letters, journals, newspapers, diaries, and travel narratives until this book was written. Robert F. Moss is a food-and-drinks writer and culinary historian living in Charleston, South Carolina. He is the Contributing Barbecue Editor for Southern Living , the Southern Food Correspondent for Serious Eats, and, with Hanna Raskin of the Post and Courier , the cohost of "The Winnow," a podcast about dining in the South. |
