Brunswick Stew

Brunswick Stew

A Virginia Tradition

$21.99

Publication Date: 9th October 2017

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient.


By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky. Drawing on historical and contemporary sources, author, award-winning barbecue cook and Brunswick stew expert Joe Haynes entertains with barbe... Read More

99998 in stock
 More payment options
🚛 Ground shipping arrival between Wednesday, February 26 and Tuesday, March 04.

Free returns. Free Economy shipping on orders $50+.

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient.


By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky. Drawing on historical and contemporary sources, author, award-winning barbecue cook and Brunswick stew expert Joe Haynes entertains with barbe... Read More

Description

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient.


By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky. Drawing on historical and contemporary sources, author, award-winning barbecue cook and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes.

Details
  • Pages: 192
  • Publisher: Arcadia Publishing
  • Imprint: The History Press
  • Series: American Palate
  • Publication Date: 9th October 2017
  • State: Virginia
  • Illustration Note: Black and White
  • ISBN: 9781625859648
  • Format: Paperback
  • BISACs:
    COOKING / History
    PHOTOGRAPHY / Subjects & Themes / Regional (see also TRAVEL / Pictorials)
    HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)
Reviews

"Joe's work is significant scholarship. This is American culinary history and ethnology at its finest, researched with passion and recited with love, humor and intelligence. Joe understands and appreciates the historical depth and cultural significance of these traditions. He clearly sees and helps tease out the contributions of ancient English foodways and their adaptations to and adoptions of those of Native America, as well as the role of enslaved Africans and African Americans who often were the true masters of the barbecue and stewpot. He follows traditions as they spread and evolved through the southward and westward expansion of the nation."
Author Bio
Joe's passion for Virginia's food traditions led him to author the book Brunswick Stew: A Virginia Tradition. Joe is also the author of Virginia Barbecue: A History and the Virginia Barbecue Proclamation that unanimously passed as a House Joint Resolution in 2016 wherein it states, "Resolved by the House of Delegates, the Senate concurring, that the General Assembly designate May through October, in 2016 and in each succeeding year, as Virginia's official Barbecue Season."

With roots in Native American, African and European cooking traditions, Brunswick stew developed in colonial- and Federal-era Virginia, when squirrel was a necessary ingredient.


By the nineteenth century, the mouthwatering delicacy had become an important part of politicking, celebrating and family gatherings. At the same time, it spread beyond Virginia, following barbecue culture into the Carolinas, Georgia, Tennessee and Kentucky. Drawing on historical and contemporary sources, author, award-winning barbecue cook and Brunswick stew expert Joe Haynes entertains with barbecue stew history, legend and lore, complete with authentic recipes.

  • Pages: 192
  • Publisher: Arcadia Publishing
  • Imprint: The History Press
  • Series: American Palate
  • Publication Date: 9th October 2017
  • State: Virginia
  • Illustrations Note: Black and White
  • ISBN: 9781625859648
  • Format: Paperback
  • BISACs:
    COOKING / History
    PHOTOGRAPHY / Subjects & Themes / Regional (see also TRAVEL / Pictorials)
    HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV)

"Joe's work is significant scholarship. This is American culinary history and ethnology at its finest, researched with passion and recited with love, humor and intelligence. Joe understands and appreciates the historical depth and cultural significance of these traditions. He clearly sees and helps tease out the contributions of ancient English foodways and their adaptations to and adoptions of those of Native America, as well as the role of enslaved Africans and African Americans who often were the true masters of the barbecue and stewpot. He follows traditions as they spread and evolved through the southward and westward expansion of the nation."
Joe's passion for Virginia's food traditions led him to author the book Brunswick Stew: A Virginia Tradition. Joe is also the author of Virginia Barbecue: A History and the Virginia Barbecue Proclamation that unanimously passed as a House Joint Resolution in 2016 wherein it states, "Resolved by the House of Delegates, the Senate concurring, that the General Assembly designate May through October, in 2016 and in each succeeding year, as Virginia's official Barbecue Season."