First Skin 500 Squirrels: Eyewitness Accounts of Barbecue History - Dewitt, Dave
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Barbecue's Hidden History Food historian Dave DeWitt has searched obscure books and magazines to uncover the story of BBQ that most people don't know about. Like how advanced smoking meat was in France, the barbecue that inspired Buffalo Bill, Audubon's portrayal of a barbecue as courtly love, humorous tales of 'Q from 30 U.S. states, a history of Jamaica's jerk pork, and a wealth of trivia and techniques over the years. "The quirky world of barbecue is getting washed into the mainstream a lot these days, and this book will make it a little easier for us all to hold on to the authentic…mehr

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Produktbeschreibung
Barbecue's Hidden History Food historian Dave DeWitt has searched obscure books and magazines to uncover the story of BBQ that most people don't know about. Like how advanced smoking meat was in France, the barbecue that inspired Buffalo Bill, Audubon's portrayal of a barbecue as courtly love, humorous tales of 'Q from 30 U.S. states, a history of Jamaica's jerk pork, and a wealth of trivia and techniques over the years. "The quirky world of barbecue is getting washed into the mainstream a lot these days, and this book will make it a little easier for us all to hold on to the authentic beginnings." --Ray Lampe, Dr. BBQ, 2014 inductee into the Barbecue Hall of Fame, "A delightful and detailed chronicle of the history of barbecue that involves Bowie knives, a Lewis & Clark salmon bake, "smoaked" brisket, the beginnings of jerk pork, dismembered buccaneers, two fat beeves roasted whole, mutton munchers, and an enlightening look at BBQ state-by-state in the early days of this country. Priceless reading!" --Rick Browne, host of "Barbecue America" for seven years on PBS and author of sixteen books on BBQ.
Autorenporträt
Dave DeWitt is a food historian and one of the foremost authorities in the world on chile peppers, spices, and spicy foods. He has more than 50 published books to his credit. Dave is also the producer of the National Fiery Foods & Barbecue Show, the trade/consumer show for the multi-billion dollar Fiery Foods and Barbecue industries, now in its 30th year. Education: --B.A. University of Virginia, 1966 --M.A. University of Richmond, 1967 Professional Affiliations: --President and CEO, Sunbelt Shows, Inc. --Founding Board Member, The Chile Pepper Institute, New Mexico State University --Member, Governing Board of Regents, New Mexico Farm and Ranch Heritage Museum, Las Cruces --Associate Professor, Adjunct Faculty, College of Agriculture and Home Economics, New Mexico State University Current Responsibilities: --Producer, Scovie Awards Competition, a contest for hot & spicy and BBQ products. --Publisher and editor, the FieryFoodsCentral.com --Publisher, Burn-Blog.com Media Appearances: Dave has appeared on a number of national TV shows, including "American Journal," CNN, "The Today Show," "Home with Gary Collins," "Scientific American Frontiers," "Smart Solutions," "CBS Sunday Morning," "Mythbusters," "Extreme Conventions" (Travel Channel), the Martha Stewart Show and many appearances on The Food Network. Recent Books Published: 2006. Da Vinci's Kitchen: A Secret History of Italian Cuisine. Food history. Dallas: Ben Bella Books. Sold in 12 languages. 2007. Avenging Victorio: A Novel of the Apache Insurgency in New Mexico, 1881. Albuquerque: Rio Grande Books. 2009. The Complete Chile Pepper Book: Choosing, Growing, Preserving, and Cooking. With Paul Bosland. Portland: Timber Press. 2010. The Founding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Food. Food history. Chicago: Sourcebooks. 2010. 1001 Best Hot & Spicy Recipes. Reference/cookbook. Chicago: Surrey Books. 2011. The Southwest Table: Traditional Foods from Texas, New Mexico, and Arizona. Food history/cookbook. New York: Lyon's Press. 2012. Dave DeWitt's Chile Trivia. Humor. Albuquerque: Sunbelt Media. 2013. Growing Medical Marijuana. Gardening. Ten Speed Press. 2014. Precious Cargo: How Foods From the Americas Changed World. Food history. Counterpoint Press. 2014. Dishing Up New Mexico. Food history/cookbook. Storey Publishing.