Olives Anchovies and Capers or Savage Barbecue

Olives, Anchovies, and Capers: The Secret Ingredients of the Mediterranean Table

Author: Georgeanne Brennan

No one knows just what makes the Mediterranean shores so white, the sun so golden, or the sea so blue. But thanks to award-winning author Georgeanne Brennan, we now know what makes the cuisine so delicious. Olives, anchovies, and capers are the secret ingredients behind the magical flavors of the Mediterranean. Toss a few tangy olives and capers, or a savory anchovy or two into these over 50 dazzling recipes and instantly capture the fresh, sun-drenched flavors of Italy, France, Greece, Tunisia, and Morocco. Enhanced by vibrant color photography, Brennan reveals the basic techniques for salting, brining, curing, and seasoning these delicacies and also explores their history and common uses. Bring the Mediterranean home with these simple, flavorful accents and add intensity and depth—with minimum effort—to any dish.

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Savage Barbecue: Race, Culture, and the Invention of America's First Food

Author: Andrew Warnes

And, especially in the American South, it can cause intense debate and stir regional pride. Perhaps, then, it is no surprise that the roots of this food tradition are often misunderstood. In Savage Barbecue, Andrew Warnes traces what he calls America's first food through early transatlantic literature and culture.

Barbecue, says Warnes, is an invented tradition. Much like Thanksgiving, it has close associations with frontier mythologies of ruggedness and relaxation. Starting with Columbus's journals in 1492, Warnes shows how the perception of barbecue evolve from Spanish colonists' first fateful encounter with natives roasting iguanas and fish over fires on the beaches of Cuba. European colonists linked the new food to a savagery they perceived in American Indians, ensnaring barbecue in a growing web of racist attitudes about the New World. Warnes also unearths barbecue's etymological origins, including the early form barbacoa; its coincidental similarity to barbaric reinforced emerging stereotypes.

Barbecue, as it arose in early transatlantic culture, had less to do with actual native practices than with a European desire to define those practices as barbaric. The word barbecue retains an element of violence that can be seen in our culture to this day.

About the Author:
Andrew Warnes is Lecturer in American Literature and Culture at Leeds University. He is the author of Hunger Overcome? (Georgia) and Richard Wright's "Native Son"

Bill Burge - Sauce Magazine

[F]or those interested in how food and culture intertwine together, Savage Barbecue: Race, Culture, and the Invention of America's First Food is painstakingly well researched and will surely be included in the bibliographies of many books one day.

Michael E. Ross - Pop Matters

Andrew Warnes places 'this most American food' [barbecue] in a surprisingly broad historical context.... [He] has a firm hand on the ways in which the power to name is also the power to define...[and he] smartly deconstructs the history of the word itself, offering an informed speculation on the word's genesis.... This is a full exploration of a food bigger than any plate it's served on.... Savage Barbecue gets the story done just right.

Table of Contents:

List of Illustrations     ix
Acknowledgments     xi
Introduction     1
From Barbacoa to Barbecue: An Invented Etymology     12
London Broil     50
Pit Barbecue Present and Past     88
Barbecue between the Lines     137
Notes     173
Bibliography     185
Index     201