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Article: Great American food chronicles: barbecue. (restaurant marketing)
- Article from:
- Restaurants & Institutions
- Article date:
- August 7, 1989
- Author:
CopyrightCOPYRIGHT 1989 Reed Business Information, Inc. (US). This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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GREAT AMERICAN FOOD CHRONICLES: Throughout history, barbecue has been a fighting word, nowhere more hotly contested than in America, the 20th-century barbecue capital of the world. Say "barbecue" today and, depending where you are and who is listening, the response might be a lecture (on the real true barbecue meat and only right cooking method), or a debate (about the one best sauce), or an argument (about which U.S. region, state, town and barbecue shack has the world's best barbecue). What barbecue partisans might not realize is that they're arguing about the world's oldest and first cuisine.
PREHISTORIC BARBECUE
Barbecue pits date back to 25,000 ...
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