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In the United States, barbecue (also spelled ''barbeque'' or abbreviated ''BBQ'') refers to a technique of cooking that involves cooking meat for long periods of time at low temperatures with smoke from a wood fire; often this is called pit barbecue, and the facility for cooking it is the ''barbecue pit''. This form of cooking adds a distinctive smoky taste to the meat; barbecue sauce, while a common accompaniment, is not required for many styles.〔"A Sociology of Rib Joints" by P. D. Holley and D. E. Wright, Jr., 〕 Often the proprietors of Southern-style barbecue establishments in other areas originate from the South. In the South, barbecue is more than just a style of cooking, but a subculture with wide variation between regions, and fierce rivalry for titles at barbecue competitions.〔 ==The barbecue region== The origins of American barbecue date back to colonial times, with the first recorded mention in 1672〔It appears in 1672 in the published writings of John Lederer in the proper form, ''barbecue'', following his travels in the American southeast in 1669-70. From (The discoveries of John Lederer, in three several marches from Virginia, to the west of Carolina, and other parts of the continent: begun in March 1669 and ended in September 1670. Together with a general map of the whole territory which he traversed. Collected and translated out of Latine from his discourse and writings ), by Sir William Talbot, baronet. London, Printed by J.C. for S. Heyrick, 1672.〕 and George Washington mentions attending a "barbicue" in Alexandria, VA in 1769. As the country expanded westwards along the Gulf of Mexico and north along the Mississippi River, barbecue went with it.〔 The core region for barbecue is the southeastern region of the United States, an area bordered on the west by Texas and Oklahoma, on the north by Missouri, Kentucky, and Virginia, on the south by the Gulf of Mexico, and on the east by the Atlantic Ocean. While barbecue is found outside of this region, the fourteen core barbecue states contain 70 of the top 100 barbecue restaurants, and most top barbecue restaurants outside the region have their roots there.〔 Barbecue in its current form grew up in the South, where cooks learned to slow-roast tough cuts of meat over fire pits to make them tender. This slow cooking over smoke leaves a distinctive line of red just under the surface, where the myoglobin in the meat reacts with carbon monoxide from the smoke, and imparts the smoky taste essential to barbecue.〔〔 These humble beginnings are still reflected in the many barbecue restaurants that are operated out of "hole-in-the-wall" (or "dive") locations; the ''rib joint'' is the purest expression of this. Many of these will have irregular hours, and remain open only until all of a day's ribs are sold; they may shut down for a month at a time as the proprietor goes on vacation. Despite these unusual traits, rib joints will have a fiercely loyal clientele.〔 Barbecue is strongly associated with Southern cooking and culture due to its long history and evolution in the region. Indian corn cribs, predecessors to Southern barbecue, were described during the Hernando de Soto expedition in southwest Georgia, and were still around when English settlers arrived two centuries later. Early usage of the verb ''barbecue'', derived from Spanish ''barbacoa'', meant “to preserve (meat) by drying or slowly roasting”; the meaning became closer to that of its modern usage as a specific cooking technique by the time Georgia was colonized.〔Hollingsworth, G. D., Jr. "The Story of Barbecue." The Georgia Historical Quarterly 63.3 (1979): 391-95. JSTOR. Web. 17 Aug. 2014.〕 Today, barbecue has come to embody cultural ideals of communal recreation and faithfulness in certain areas. These ideals were historically important in farming and frontier regions throughout the South and parts of the Midwest with influences from the South.〔Smith, Steve. "The Rhetoric of Barbeque: A Southern Rite and Ritual." Studies in Popular Culture 8.1 (1985): 17-25. JSTOR. Web. 17 Aug. 2014.〕 As such, due to the strong cultural associations that it holds in these areas, barbecue has attained an important position in America’s culinary tradition. Parts of the Midwest also incorporate their own styles of barbecue into their culinary traditions. For example, in Kansas City, barbecue entails a wide variety of meats, sweet and thick sauces, dry rubs, and sliced beef brisket. Kansas City barbecue is a result of the region’s history; a combination of the cooking techniques brought to the city by freed slaves and the Texas cattle drives during the late nineteenth century has led to the development of the region’s distinctive barbecue style.〔Garbarino, Steve. "Smokin' BBQ in Kansas City." The Wall Street Journal. Dow Jones & Company, 16 Sept. 2011. Web. 17 Aug. 2014. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Barbecue in the United States」の詳細全文を読む スポンサード リンク
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