Smokelore: A Short History of Barbecue in America

by Jim Auchmutey

It’s America in a mouthful. The story of barbecue touches almost every aspect of our history. It involves indigenous culture, the colonial era, slavery, the Civil War, the settling of the West, the coming of immigrants, the Great Migration, the rise of the automobile, the expansion of suburbia, the rejiggering of gender roles. It encompasses every region and demographic group. It is entwined with our politics and tangled up with our race relations.

Jim Auchmutey follows the delicious and contentious history of barbecue in America from the ox roast that celebrated the groundbreaking for the U.S. Capitol building to the first barbecue launched into space almost two hundred years later. The narrative covers the golden age of political barbecues, the evolution of the barbecue restaurant, the development of backyard cooking, and the recent rediscovery of traditional barbecue craft. Along the way, Auchmutey considers the mystique of barbecue sauces, the spectacle of barbecue contests, the global influences on American barbecue, the roles of race and gender in barbecue culture, and the many ways barbecue has been portrayed in our art and literature. It’s a spicy story that involves noted Americans from George Washington and Abraham Lincoln to Louis Armstrong, Elvis Presley, Martin Luther King Jr., and Barack Obama.

Genres: History, Food, Nonfiction, Cookbooks

280 pages, Paperback

Published June 1, 2019

About the author

Jim Auchmutey is author of the new book "Smokelore: A Short History of Barbecue in America," the companion volume to the Barbecue Nation exhibition he helped curate at the Atlanta History Center. An Atlanta native, he was an editor and reporter at The Atlanta Journal-Constitution for almost 30 years, specializing in stories about the South and its history and culture. He was twice named the Cox Newspaper chain's Writer of the Year and was honored by the Robert F. Kennedy Journalism Awards, the Associated Press and the Sigma Delta Chi journalism society. He has co-authored two cookbooks, is a founding member of the Southern Foodways Alliance, and has won awards for his food writing from the James Beard Foundation and the Association of Food Journalists. His previous book was "The Class of '65: A Student, a Divided Town, and the Long Road to Forgiveness.," a story of race, religion and reconciliation set at Koinonia, the Christian community in southwest Georgia where Habitat for Humanity was born.

Reviews

[Paula · Rating 3 out of 5]

this was good. I finished it a little bit ago and forgot to update. overall it made me really hungry for barbeque. lots of debate over what the BBQ capital of the world really is. feeling: patriotic

[Bookworm · Rating 2 out of 5]

Another food history type book, this time about the history of barbecue in what is known as the United States. Author Auchmutey takes the reader what it says on the tin: a short history from the very earliest known record of BBQ to what various types look like from Texas to North Carolina to your backyard grill (which is what I only personally really know).

The book is filled with pictures, anecdotes, recipes, etc. that talk about the types, ways they are cooked, the types of meat, the people who cook the food, how BBQ came about, etc. So it's definitely not all one thing but it's (luckily!) not a super dry (haha) history of barbeque either.

That said, it wasn't really for me. The book did feel like a mishmash that couldn't quite decide what it wanted it to be. I didn't really find the author's voice particularly compelling and I honestly was bored by the text. I'm not a big barbecue fan and that may be a part of it but in some ways the book didn't really "gel" together for me as a compelling read even though I really like food history type books that are in the vein of this book.

Library borrow was best for me.

[Cat · Rating 5 out of 5]

I love BBQ! This was a funny and factual book about BBQ. What could be a better read for summer than this? And it even has some recipes. I kind of imagine cooking over an open fire predates our indoor kitchens and ranges, so I have always assumed most people in the world are cooking over open fires. Still, I enjoy reading about BBQ in the new world. It's fun to read how our ancestors cooked out! Though, I am sure I will pass on iguana, too! AND squirrel! No thanks! Entertaining look at the history of BBQ. Buy one for the grill master in your life. It will make a most welcome gift, I'm sure!

I received a Kindle arc from Netgalley in exchange for a fair review.

[A · Rating 5 out of 5]

I went to a lecture and book signing for this book at the Carter Presidential Library. I absolutely loved this book. It was well researched and very interesting. Despite the fact. that the author is Georgian, he made sure that the book touched upon barbecuing traditions and recipes from all over. I appreciated his reference to Daddy Bruce’s in Denver,Colorado. Daddy Bruce Randolph is a legend from my hometown of Denver. Anyone who mentions Daddy Bruce in a barbecue book deserves an A+. Well worth the read.

[Todd · Rating 5 out of 5]

If you love barbecue or need a nice gift, you must have this book. The author explores the Spanish, Caribbean and African origins of American barbecue then introduces readers to the varieties of barbecue by region from North Carolina to California. Pictures and stories of the legendary barbecue restaurants are included along with some recipes. This book is a keeper and will make you hungry while you read.

[Tara · Rating 5 out of 5]

This book is packed with information about barbecue. A fascinating read with wonderful pictures and illustrations. I feel like I have a much better appreciation for barbecue and understanding of the traditions surrounding. If you are a fan of barbecue, as I am, highly recommend this book.

Advance digital copy provided by #netgalley but opinions are my own.

[Susan · Rating 5 out of 5]

I feel so much more educated. This is an interesting history of one of my favorite foods. The only thing I disliked (Maybe that’s too strong.) is that it made me hungry and craving some good pulled pork or bbq chicken.

[Kim · Rating 2 out of 5]

I'd hoped for more information on regional styles of sauce and rubs. this was a ton of listing off names of places, people, and art about BBQ without so much the actual food aspect I care about.

[Monica · Rating 4 out of 5]

Chock full of interesting historical and cultural facts about BBQ. A pleasure to read.