Aside from fried chicken, it is hard to think of a more iconic representation of Southern cuisine than barbecue. However, barbecue in North America did not start out that way. English settlers observed and learnt Native American barbecuing techniques and barbecues quickly became popular:
During the 18th century, barbecues became social events that were common throughout the British North American colonies. Although they are associated with the South, barbecues were held regularly in many areas. For example, a barbecue was held to launch the brigantine Barnard in Braintree, Massachusetts, in 1767. Celebrations with barbecues occurred even further north. When Quebec City fell to the British during the French and Indian War in 1759, citizens of Falmouth, Maine, celebrated with a barbecue on an island that later became known as “Hog Island.” Barbecuing must also have been known as a cooking technique not used solely for large celebrations. In a 1769 newspaper advertisement, Thomas Carnes announced that he was opening a coffeehouse outside of Boston. He also noted that he would barbecue pigs or turtles. Barbecues as social gatherings or celebrations became less common in New England after the Revolutionary period.
It is not surprising that wealthy English colonists took to this form of smoked meat so enthusiastically, for their native cuisine had long featured similar flavours. As early as the 14th century, the English were eating smoked fish:
By 1349 smoked fish was an established part of the British diet. Documents of that era outlining how to build a herring smokehouse reveal plans for high, narrow brick buildings crossed with beams holding up sticks from which the herring were hung. Fires from oak or ash were lit below and the smoke escaped through loosely laid tiles on the roof.
Smoked meats were also a part of the medieval English cuisine of the wealthy elite, particularly smoked pork, which was ‘cut into relatively thin, lean strips, immersed briefly in a salt solution and hung over a fire to absorb the smoke flavoring as it dried — slowly’. Bacon was also present in medieval English cuisine and goes back many centuries. It was heavily salted or cured, with sugar also added to cut through some of the saltiness. By the end of the sixteenth century, bacon was also being smoked.
Barbecue, then, both as a social event and as a form of cooking meat, was initially embraced throughout the British colonies and was not in any sense a specifically ‘Southern’ phenomenon. However, while barbecues eventually went out of fashion in the North, in Virginia they remained central to the social rituals of the gentry:
In Virginia, however, barbecues were widespread and popular social events. Feasting was a vital part of Virginia cultural traditions – much more so than in New England – and pigs were plentiful, as well. Pigs had been brought o Jamestown with the first British colonists, and since pigs are omnivores, they flourished in the woodland areas, even without much attention from settlers busy with planting and growing tobacco. As the wealth of the Virginia planters grew in the 18th century, so did their desire to build great houses, engage in consumer culture to display their wealth, and entertain guests in their homes. By the 1750s, barbecues were one of the most accepted and well-liked forms of entertainment in the colony. George Washington, among other Virginia gentry, frequently attended and hosted barbecues. The gatherings evolved from small get-togethers of family and friends to large all-day events. These large barbecues were expensive to host. Some planters objected to the cost and the drunken antics that often went along with barbecues, but they often went along with hosting and attending the events because it was an expected part of their roles as Virginia gentry.
The wealthy colonists of Virginia, in particular, sought to emulate the lifestyles of the gentry of England and ‘England remained the principal source of cultural authority and prestige’. The Reverend Hugh Jones, writing in 1724, noted:
Williamsburgh is now incorporated and made a Market Town, and governed by a Mayor and Aldermen; and is well stock’d with rich Stores, of all Sorts of Goods, and well furnished with the best Provisions and Liquors.
Here dwell several very good Families, and more reside here in their own Houses at publick Times.
They live in the same neat Manner, dress after the same Modes, and behave themselves exactly as the Gentry in London; most Families of any Note having a Coach, Chariot, Berlin, or Chaise.
In an article titled ‘Of Virginia Hospitality’, published in The London Magazine in July 1746, we read:
All over the Colony, an universal Hospitality reigns; full Tables and open Doors, the kind Salute, the generous Detention… their Manner of living is quite generous and open: Strangers are sought after with Greediness, as they pass the Country, to be invited.
John Ferdinand Smyth Stuart, in his A Tour in the United States of America (1784), reported: ‘The Virginians are generous, extremely hospitable, and possess very liberal sentiments’. He also noted that, as in England, social stratification and hierarchy was pronounced:
There is a greater distinction supported between the different classes of life here than perhaps in any of the rest of the colonies, nor does that spirit of equality and levelling principle which pervades the greater part of America prevail to such an extent in Virginia.
The famed ‘Southern hospitality’, then, originated among the Virginia gentry. This hospitality, of course, did not extend to the blacks they kept as slaves, not to poor whites. When the Reverend Charles Woodmason toured the Carolina backcountry in 1766, he wrote:
How lamentable to think, that the legislature of this province will make no provision — so rich, so luxurious, polite a people! Yet they are deaf to all solicitations, and look on poor white people in a meaner light than their black slaves, and care less for them.
North Carolina was settled by Virginians, who had brought this Virginian class system with them.
This social hierarchy, complete with obligatory hospitality to fellow members of the gentry, rules of etiquette and politeness, and a callous disregard for those outside the wealthy elite, was really only a continuation of the social order of England, where a wealthy few lorded it over the peasantry. The Virginia planters were a new gentry, living a charmed life far removed from the that of the lower orders:
[T]he gentry preferred to see themselves as removed from and superior to physical labor and the commercial exchange economy. Instead they sought to portray themselves as men of leisure and generosity. This was visible in what strangers to Virginia saw as the inordinate amount of time they devoted to visiting one another and to participation in gambling, dancing, and other fashionable pursuits as well as in the attention they gave to the acquisition of prestigious homes, furnishings, clothing, and other consumer goods.
This lifestyle was directly rooted in the lifestyles of the wealthy elite of Britain, dating well back into the medieval period. The Virginia barbecue was a new form of an old tradition:
The medieval feast of the time seems to have followed a common pattern; there could, therefore, be said to be an ideal feast as aspired to by the nobility and gentry and even their servants. It was ideal in both its material nature, that is the food, and also in its conduct, that is, the rules of courtesy and hierarchy under which this social ritual was performed.
The medieval esteem for “magnificence” as a hallmark of noble virtue continued to underwrite courtly culture during the seventeenth century, entailing the display of aristocratic wealth through extravagant hospitality.
In medieval England, the feast was a central feature of the lives of the wealthy. The slow roasting of whole hogs on a spit was popular for medieval feasts. During cooking, the meat was basted with a sauce made of red wine and spices such as garlic and ground coriander, to keep it moist and to add extra flavour. Spices were used extensively in the cooking of the time and the nobility enjoyed a ‘highly spiced cuisine’:
The higher the rank of a household, the greater its use of spices. Spices were not only extensively used in the preparation of food but they were also passed around on a ‘spice platter’. Guests at banquets took additional spices from the spice platter and added them to their already spiced food.
Spices used in recipes of the time included black pepper, ginger, nutmeg, cinnamon, cloves, cumin, mace, allspice, cardamom, cubeb, spikenard, and saffron. In England, the wealthy elite’s love of highly spiced food extended well into the eighteenth century.
The Virginia colonists likewise ‘demonstrated their social standing by providing a wide variety of meats and sweets at each meal prepared in a more traditional English fashion’. As an article in The Colonial Williamsburg Journal notes:
By today’s standards, colonial fare offered too much grease, too much meat, too much seasoning, and too much sweetener. Diners liked meat and lots of it. They considered animal organs, like hearts and brains, tasty delicacies. Cooks used sugar, cinnamon, and nutmeg liberally.
The Virginia barbecue, with its whole hogs prepared as part of a communal ritual of ‘hospitality’ among the gentry, arguably echoes the English tradition of the hog roast. Likewise, the spiciness of Southern food, while in part the result of the influence of African slaves on the tastes of the colonists, was strongly rooted in the preferences of the English elite of the period.
The colonists applied English basting techniques and sauces to the Native American smoking method, thereby keeping the meat juicy and flavourful and stopping it from drying out. The basting sauces were derived from English cooking:
Virginia colonists brought European cooking techniques and recipes with them when they arrived in Virginia during the early years of the seventeenth century. In colonial times, Virginians endeavored to emulate European customs, especially when it came to entertaining guests at meals. Because most colonists were not trained cooks, they made good use of cookbooks… These cookbooks contain numerous recipes for carbonadoing and roasting foods that would become colonial Virginia staples such as venison, beef, mutton and pork, all with sauces made of spices, vinegar, pepper, and butter. Some call for mustard and/or sugar added to the mix.
The Virginia colonists took these English sauces and applied them to barbecuing:
Colonial Virginians also used the carbonado sauce recipes made of salt, vinegar, butter, peppers, herbs and spices to baste barbecuing meats while they cooked. By combining the Powhatan Indian cooking technique using a hurdle with English carbonado recipes, Virginians gave the world what we now call southern barbecue.
The ‘Virginia hospitality’ that forms the basis for the early construction of the notion of a uniquely ‘Southern hospitality’ was in reality the result of the transplanting of the social mores of the English gentry to the colony. The famous Southern ‘politeness’ and deferential mode of speaking (the ubiquity of ‘yes, sir’ and ‘yes, ma’am’) is also rooted in the notions of gentility and hierarchy brought from England. Likewise, the barbecue tradition of the South is actually rooted in the social events of the wealthy elite, who reenacted the medieval hog roast of England using cooking techniques developed by Native Americans, and seasoning techniques popular in England. Even barbecue sauce is derived from the tastes and basting methods of the wealthy elite of England.
As Virginians spread out across the Southern states, they took their aristocratic Anglophile culture with them, and even their mode of speech, which came to be seen as specifically ‘Southern’, echoed that of their ancestral homeland. Virginia barbecue spread throughout the South and became known as a ‘Southern’ food and form of social event, and the famed ‘hospitality’ and ‘politeness’ of elite planter society (‘hospitality’ and ‘politeness’ directed towards fellow members of the gentry, not the population as a whole) likewise came to be seen as a hallmark of ‘Southern’ culture.
Barbecue and Southern hospitality (as well as a social model in which a tiny elite held most of the wealth), then, are ultimately phenomena directly derived from England, specifically its upper echelons.