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Origin and history of barbecue

barbecue(n.)

1690s, "framework for grilling meat, fish, etc.," from American Spanish barbacoa, from Arawakan (Haiti) barbakoa "framework of sticks set upon posts," the raised wooden structure the West Indians used to either sleep on or cure meat.

The modern popular noun sense of "grill for cooking over an open fire" is from 1931. Barbecue sauce is by 1900. The sense of "outdoor feast of roasted meat or fish as a social entertainment" is from 1733; extended to the style of meat made at such events by 1894. In some parts of the US a barbecue must serve barbecue, but the sense of a barbecue as an outdoor event serving other food items to guests (originally hamburgers) is by 1935.

barbecue(v.)

"to dry or roast on a gridiron," 1660s, from the source of barbecue (n.). Related: Barbecued; barbecuing.

Entries linking to barbecue

abbreviation of barbecue, from its alternative spelling barbeque, by 1956, American English.

"piratical rover on the Spanish coast," 1680s; earlier "one who roasts meat on a boucan" (1660s), from French boucanier "a pirate; a curer of wild meats, a user of a boucan," a native grill for roasting meat, from Tupi mukem (rendered in Portuguese as moquem c. 1587): "initial b and m are interchangeable in the Tupi language" [Klein]. The Haitian variant, barbacoa, became barbecue.

Originally used of French settlers working as woodsmen and hunters of wild hogs and cattle in the Spanish West Indies, they became a lawless and piratical set after being driven from their trade by Spanish authorities. Boucan/buccan itself is attested in English from 1610s as a noun, c. 1600 as a verb.

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