Brunswick Stew: A Virginia Tradition

by Joseph R. Haynes

Overview

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.

Product Details

ISBN-13:	9781625859648
Publisher:	Arcadia Publishing SC
Publication date:	10/09/2017
Series:	American Palate
Pages:	192
Sales rank:	1,107,539
Product dimensions:	5.90(w) x 8.90(h) x 0.50(d)

About the Author

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."

Table of Contents

Foreword Dr. L. Daniel Mouer 9

Acknowledgements 11

Introduction 13

1 The Barbecue Stews 15

2 Virginia's Food Traditions 26

3 Squirrel Soup 48

4 Barbecue Hash 61

5 Brunswick Stew 77

6 Burgoo 119

7 Recipes 147

Notes 157

Index 183

About the Author 189

Editorial 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."

From the Publisher