Barbecue is an essential part of American culture, originating from the Eastern and Southeastern U.S. colonies before the Revolutionary War. Styles like Carolina, Memphis, Texas, and Kansas City barbecue reflect the influence of immigrants shaping American cuisine. The word 'barbecue' stems from the Taino cooking technique of 'barabicu' noted by Columbus in 1492. This term evolved, appearing in print in 1661 as 'barbecu'd' and was defined by Samuel Johnson in 1775 as a whole hog prepared in the West-Indian style.
Barbecue has deep roots in American history, reshaped by immigrant influences and developing unique styles such as Carolina, Memphis, Texas, and Kansas City.
The method of slow-cooking meats over fire originates from the Tainos of Hispaniola, who cooked meats on wooden frames called 'barabicu,' later known as 'barbacoa.'
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