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The Barbecue

This page supports the August 2012 display The Barbecue at the Raymond H. Fogler Library at the University of Maine.


Elie, L. E.  (2003).  Barbecue.  In S. H. Katz and W. W. Weaver (Eds.), Encyclopedia of food and culture (Vol. 1, p. 164-166).  New York, NY: Charles Scribner's Sons. 

Lovegren, S.  (2007).  Barbecue.  In A. F. Smith (Ed.), The Oxford companion to American food and drink (p. 35-36).  Oxford, United Kingdom: Oxford University Press.


Lovegren, S.  (2003, July).  Barbecue.  American Heritage 54 (3), 36-43.

Reed, J. S.  (2007).  There's a word for it - The origins of "Barbecue."  Southern Cultures, 13, 138-146. 


BBQ Sauces, Rubs & Marinades for Dummies (2008) - Ebook

The Big Book of Outdoor Cooking and Entertaining: Spirited Recipes and Expert Tips for Barbecuing, Charcoal and Gas Grilling, Rotisserie Roasting, Smoking, Deep-Frying, and Making Merry (2006) - Ebook and print

Republic of Barbecue: Stories Beyond the Brisket (2009) - Ebook

Savage Barbecue: Race, Culture, and the Invention of America's First Food (2008) - Ebook

Uncle Billy's Downeast Barbeque Book: Adventures in Barbeque (1991) - Print. 


Other resources

Barbecue and Food Safety. (May 2011).  Food Safety and Inspection Service, U.S. Department of Agriculture.

Barbecuing Demographics available from the Fogler Library database University Internet Reporter.

Barbecue Statistics.  (2011).  Health, Patio & Barbecue Association.

Created by: Stephen Fadel | Revised: 06/20/2014
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