BARBECUE

The roads in the southern U.S. is lined with a series of grinning pigs, advertising the availability of barbecue in countless restaurants. The origins of barbecue in the South, but can be traced back to a period long before the smiling pig became a fixture of the southern roads. Etymology of the word unclear Bon Appetit magazine blithely informs its readers that the word comes from an extinct tribe in Guyana who have enjoyed "cheerfully spit roasting captured enemies." The Oxford English Dictionary traces the word back to Haiti, and others claim (somewhat implausibly) that "barbecue" actually comes from the French word "Barbe a queue", meaning "from head to tail." Supporters of this theory point to the whole step cooking method went into some barbecue chefs. Tar Heel magazine mentions the word "barbecue" comes from a nineteenth century advertisement for a combination whiskey bar, beer hall, pool establishment and provision of roast pig, known as the BAR-BEER-CUE-pigs.

BARBECUE word origin has been solved?

The general opinion was that the word barbecue comes from the "Chair" which is Spanish for a Taino word meaning a bookcase made of wood, where the meat is cooked over a fire. According to usually reliable references were Taino, the indigenous population in the Caribbean and Florida, became extinct by about the 1610th But it has now been proven that they still survive today.

The Taino say the word barbecue comes from the Taino language. "Ba" from Baba (father), "Ra" from Yara (place) "Wait" from Bibi (beginning) "Cu" from Guacu (The Sacred Fire). Or, "The beginning place of the sacred fire father." They also explained, "Barabicoa Taino" means "stand with 4 legs and many sticks of wood on top to place the cooking meat." And that "Barabicu Taino" means "the sacred fire pit."

Chief Peter Guanikeyu Torres, the oldest Taino believed to be the great grandson of the late Taino Chieftain of the district Jatibonico, an area in Puerto Rico known as Orocobix. He is chairman of a national Native American non-profit organization called the Taino Inter-Tribal Council. In November 1993 gave Taino 500 years of oppression and more than 300 years, presumed eradication, and declared itself a full and viable human beings. And modern too.

Barbecue Restaurants:

At the beginning of the twentieth century that seemed to grill in a new venue, the barbecue restaurant. After South went from a rural-agricultural to a more urban and industrial area, grocery stores provided pork, agricultural fairs replaced festive pig killing, and grill restaurant took time consuming task for slow cooking pork. Usually, these restaurants grew out of a simple barbecue pit where the owner sold barbecue to take away. Many of the pit men only opened on weekends, work (usually on a farm) during the week and tend to his grave at the weekend. The typical barbecue hut consisted of a bare concrete floor surrounded by a corrugated tin roof and walls (Johnson 9). Soon, stools and tables were added, and the ubiquitous pig adorned the outside of the building. 

Few pit men owned more than one restaurant - the preparation of the pig required almost constant attention and get expert pit men were willing to share the secret of their sauce preparations. The advent of the car gave a barbecue hut ready clientele, travelers would stop at roadside stands for a cheap and filling meal. As the twentieth century progressed, barbecue pits grew and flourished, evolving into three types. According to grill researcher Jonathan Bass, the three types of barbecue restaurants are black-owned, upscale urban white and white "joints" (more akin to "Honky-tonk bar). Denotation This race does not mean that barbecue restaurants catered to a specific racial clientele.

Good barbecue drew (and draws) barbecue fans of every color and class. Perhaps because a large proportion of its trade consisted of take-out orders, barbecue restaurant was an interracial meeting place long before the forced integration of the 1950s and 1960s. When these restaurants first appeared, many were owned by Southerners black and white, in a strange reversal of Jim Crow traditions stealthy excursions for take-out orders. "In the 1950s and 1960s, much of this comity was lost . Many barbecue joints became segregated by race. Barbecue has even made it in the annals of legal history, with the desegregation battles at Ollie's Barbecue in Alabama and Maurice's Piggy Park in Columbia providing often-cited case law and a stain on the fascinating history of barbecue. In case Newman v . Piggy Park businesses, the Court ruled that Maurice Bessinger chain of five barbecue restaurants unlawfully discriminated against African-American patrons.

The varied history of barbecue reflects the varied history of the South. Sometimes shameful, but usually interesting story of barbecue seen an emblem of Southern history. For the last seventy-five years is the common barbecue flourished. Although the local specialties, and time-consuming nature of barbecue preparation have insured that real barbecue (as opposed to defrosted and microwaved meat) will never become a staple at chain restaurants, barbecue has endured. Apart from its succulent taste, delicious sauces and the inimitable, smoky atmosphere of an authentic barbecue joint, barbecue has become a Southern icon, a symbol that is cherished by Sorlaendinge. Without the racist undertones of the Stars and Bars, the anachronistic sexism of the Southern belle, or the bland ennui of a plate of grain, has barbecues become a cultural icon for Southerners, of every race, class and gender.