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By Foucault Michel

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Not far from Mount Vernon, in a ‘little Glen . . ’ Duncan gave a good picture of just how much work was involved in preparing the food for a Southern barbecue. The elite members of Southern society were renowned for their hospitality, which was made possible by the large teams of enslaved workers who were skilled in many facets of cooking and entertaining. ’ At a distance from the pits, an outdoor dining table and dance floor were occupied by the white guests of the event.  A similar process to that witnessed by Duncan is found in North Africa.

The fish were held a good distance above the fire to keep them out of direct heat. White annotated his watercolour painting to identify the process as ‘broyling’, an activity familiar to him from English foodways (pictured on p. ). Although the European introduction of metals to North America offered ways to build more durable grills, the mobile lifestyle of many Native American groups who regularly relocated within a known region probably made the continued use of wooden tools for barbecue more practical.

Although Westerners have long imagined Hawaiian luau feasts to be the sort of bacchanalia at which inhibitions between men and women can break down, leading to romance, Hawaiian pig feasts were traditionally only attended by men. Before Europeans arrived in the Pacific in significant numbers and began to influence Polynesian cultures, Hawaiians observed food taboos that included gender segregation during meals and a strict prohibition against women eating pork.  Food was first laid in the mouths of large statues of the gods and then eaten by priests and other important men.

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