[Sca-cooks] A Question of Spit Roasting....

[Daniel Myers]

On Wednesday, April 9, 2003, at 03:05 PM, Phil Troy/ G. Tacitus
Adamantius wrote:

> Also sprach Daniel Myers:
>>
>> Interesting.  I'd heard though that the term "barbecue" came from the
>> French phrase "barbe au cul", which translates as ... um ... "arrow in
>> the backside".
>
> Wouldn't that be "fleche au cul"? "Barbe" has referred, in French, to
> a beard for a long time.

Quite correct.  After a (very) brief web search the alleged French
origin (which suggested it was "from the beard to the tail") turns out
to be completely bogus.

One site [http://www.cbbqa.com/history/secondary/Hale_Book03.html ]
traced the term back to the "Taino Indigenous Nation of the Caribbean
and Florida", and had it as a reference to the "sacred fire pit".

Another good myth down the drain.

- Doc


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  Edouard Who Is Not Lainie's Edouard (Daniel Myers)
  http://www.medievalcookery.com/
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