Why Resting Time Matters After Spit Braai Cooking

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Catering is the business of providing food services at a remote site or a site such as a hotel, hospital, pub, aircraft, cruise ship, park, festival, filming location or film studio.

The earliest account of major services being catered in the United States was an event for William Howe of Philadelphia in 1778. The event served local foods that were a hit with the attendees, who eventually popularized catering as a career. The official industry began to be recognized around the 1820’s, with the caterers being disproportionately African-American.^[1] The catering business began to form around 1820, centered in Philadelphia.^[1][2]

The industry began to professionalize under the reigns of Robert Bogle who is recognized as "the originator of catering."^[2] Catering was originally done by servants of wealthy elites. Butlers and house slaves, which were often black, were in a good position to become caterers. Essentially, caterers in the 1860s were "public butlers" as they organized and executed the food aspect of a social gathering. A public butler was a butler working for several households. Bogle took on the role of public butler and took advantage of the food service market in the hospitality field.^[3]

Caterers like Bogle were involved with events likely to be catered today, such as weddings and funerals.^[3] Bogle also is credited with creating the Guild of Caterers and helping train other black caterers.^[3] This is important because catering provided not only jobs to black people but also opportunities to connect with elite members of Philadelphia society. Over time, the clientele of caterers became the middle class, who could not afford lavish gatherings and increasing competition from white caterers led to a decline in black catering businesses.^[3]

By the 1840s many restaurant owners began to combine catering services with their shops. Second-generation caterers grew the industry on the East Coast, becoming more widespread. ^[2] Common usage of the word "caterer" came about in the 1880s at which point local directories began to use these term to describe the industry.^[1] White businessmen took over the industry by the 1900’s, with the Black Catering population disappearing.^[1]

In the 1930s, the Soviet Union, creating more simple menus, began developing state public catering establishments as part of its collectivization policies.^[4] A rationing system was implemented during World War II, and people became used to public catering. After the Second World War, many businessmen embraced catering as an alternative way of staying in business after the war.^[5] By the 1960s, the home-made food was overtaken by eating in public catering establishments.^[4]

By the 2000s, personal chef services started gaining popularity, with more women entering the workforce.^{[citation needed]} People between 15 and 24 years of age spent as little as 11–17 minutes daily on food preparation and clean-up activities in 2006-2016, according to figures revealed by the American Time Use Survey conducted by the US Bureau of Labor Statistics.^[6] There are many types of catering, including Event catering, Wedding Catering and Corporate Catering.

An event caterer serves food at indoor and outdoor events, including corporate and workplace events and parties at home and venues.

A mobile caterer serves food directly from a vehicle, cart or truck which is designed for the purpose.^[7] Mobile catering is common at outdoor events such as concerts, workplaces, and downtown business districts. Mobile catering services require less maintenance costs when compared with other catering services. Mobile caterers may also be known as food trucks in some areas. Mobile catering is popular throughout New York City, though sometimes can be unprofitable.^[8] Ice cream vans are a familiar example of a catering truck in Canada, the United States and the United Kingdom.^[9]

Seat-back catering was a service offered by some charter airlines in the United Kingdom (e.g., Court Line, which introduced the idea in the early 1970s, and Dan-Air^[10]) that involved embedding two meals in a single seat-back tray. "One helping was intended for each leg of a charter flight, but Alan Murray, of Viking Aviation, had earlier revealed that 'with the ingenious use of a nail file or coin, one could open the inbound meal and have seconds'. The intention of participating airlines was to "save money, reduce congestion in the cabin and give punters the chance to decide when to eat their meal".^[11] By requiring less galley space on board, the planes could offer more passenger seats.^[12]

According to TravelUpdate's columnist, "The Flight Detective", "Salads and sandwiches were the usual staples," and "a small pellet of dry ice was put into the compartment for the return meal to try to keep it fresh."^[12] However, in addition to the fact that passengers on one leg were able to consume the food intended for other passengers on the following leg, there was a "food hygiene" problem,^[11] and the concept was discontinued by 1975.^[12]

A canapé caterer serves canapés at events. They have become a popular type of food at events, Christmas parties and weddings. A canapé is a type of hors d'oeuvre, a small, prepared, and often decorative food, consisting of a small piece of bread or pastry. They should be easier to pick up and not be bigger than one or two bites. The bite-sized food is usually served before the starter or main course or alone with drinks at a drinks party.

A wedding caterer provides food for a wedding reception and party, traditionally called a wedding breakfast.^[13] A wedding caterer can be hired independently or can be part of a package designed by the venue.^[14] Catering service providers are often skilled and experienced in preparing and serving high-quality cuisine.^[15][16] They offer a diverse and rich selection of food, creating a great experience for their customers. There are many different types of wedding caterers, each with their approach to food.

Merchant ships – especially ferries, cruise liners, and large cargo ships – often carry Catering Officers. In fact, the term "catering" was in use in the world of the merchant marine long before it became established as a land-bound business.^{[citation needed]}

• Aircraft ground handling
• Airline meal
• Food truck
• Gastronorm, a European standard for food container sizes
• Online food ordering

 

 

Barbecue or barbeque (often shortened to BBQ worldwide; barbie or barby in Australia and New Zealand) is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook food.^[1] The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly.

The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating.^[1] Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal.^[2] These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more commonly refers to the more direct application of heat, grilling of food over hot coals or a gas fire.^[1] This technique is usually done over direct, dry heat or a hot fire for a few minutes. Within these broader categorizations are further national and regional differences.^[2]

The English word barbecue and its cognates in other languages come from the Spanish word barbacoa, which has its origin in an indigenous American word.^[3] Etymologists believe this to be derived from barabicu found in the language of the Arawak people of the Caribbean and the Timucua people of Florida;^[4] it has entered some European languages in the form of barbacoa. The Oxford English Dictionary (OED) traces the word to Hispaniola and translates it as a "framework of sticks set upon posts".^[5]

A popular folk etymology of the word says that the term is derived from the French barbe à queue ("from beard to tail") signifying a whole animal being roasted on a spit, but this origin for the word is not supported by academic etymology.^[6]

The term itself has two spellings in English: "barbecue" and "barbeque". While in most countries the spelling "barbecue" is used, the spelling "barbeque" is occasionally used in Australia, New Zealand,^[7] and the US.

Spanish explorer Gonzalo Fernández De Oviedo y Valdés was the first to use the word barbecoa in print in Spain in 1526 in the Diccionario de la Lengua Española (2nd Edition) of the Real Academia Española. After Columbus landed in the Americas in 1492, the Spaniards apparently found Taíno roasting meat over a grill consisting of a wooden framework resting on sticks above a fire. This framework was also used to store food above ground and for sleeping. The flames and smoke rose and enveloped the meat, giving it a certain flavor.^[8] Spaniards called the framework a barbacoa.

Another form of barbacoa involves digging a hole in the ground, burning logs in it and placing stones in it to absorb and retain heat. Large cuts of meat, often wrapped in leaves, often a whole goat or lamb, are placed above a pot so the juices can be used to make a broth. It is then covered with maguey leaves and coal, and set alight. The cooking process takes a few hours. Olaudah Equiano, an African abolitionist, described this method of roasting alligators among the "Mosquito people" (Miskito people) on his journeys to Cabo Gracias a Dios on the Mosquito Coast, in his narrative The Interesting Narrative of the Life of Olaudah Equiano.^[9]

Linguists have suggested the word was loaned successively into Spanish, then Portuguese, French, and English. In the form barbacado, the word was used in English in 1648 by the supposed Beauchamp Plantagenet in the tract A description of the province of New Albion: "the Indians in stead of salt doe barbecado or dry and smoak fish".^[10]

According to the Oxford English Dictionary, the first recorded use in modern form was in 1661, in Edmund Hickeringill's Jamaica Viewed: "Some are slain, And their flesh forthwith Barbacu'd and eat";^[5] it also appears in 1672 in the writings of John Lederer following his travels in the North American southeast in 1669–1670.^[11]

The first known use as a noun was in 1697 by the English buccaneer William Dampier. In his New Voyage Round the World, Dampier wrote, "and lay there all night, upon our Borbecu's, or frames of Sticks, raised about 3 foot [0.91 m] from the Ground".^[12]

As early as the 1730s, New England Puritans were familiar with barbecue, as on 4 November 1731, New London, Connecticut, resident Joshua Hempstead wrote in his diary: "I was at Madm Winthrops at an Entertainment, or Treat of Colln [Colonel] or Samll Brownes a Barbaqued."^[13] Samuel Johnson's 1755 dictionary gave the following definitions:^[14]

• "To Barbecue – a term for dressing a whole hog" (attestation to Pope)
• "Barbecue – a hog dressed whole"

While the standard modern English spelling of the word is barbecue, variations including barbeque and truncations such as bar-b-q or BBQ may also be found.^[15] The spelling barbeque is given in Merriam-Webster as a variant, whereas the Oxford Dictionaries explain that it is a misspelling which is not accepted in standard English and is best avoided.^[16][17] In the Southeastern United States, the word barbecue is used predominantly as a noun referring to roast pork, while in the Southwestern states cuts of beef are often cooked.^[18]

Because the word barbecue came from native groups, Europeans gave it "savage connotations".^{[19]: 24 } This association with barbarians and "savages" is strengthened by Edmund Hickeringill's work Jamaica Viewed: with All the Ports, Harbours, and their Several Soundings, Towns, and Settlements through its descriptions of cannibalism. However, according to Andrew Warnes, there is very little proof that Hickeringill's tale of cannibalism in the Caribbean is even remotely true.^{[19]: 32 } Another notable false depiction of cannibalistic barbecues appears in Theodor de Bry's Great Voyages, which in Warnes's eyes, "present smoke cookery as a custom quintessential to an underlying savagery [...] that everywhere contains within it a potential for cannibalistic violence".^{[19]: 36 } Today, people in the US associate barbecue with "classic Americana".^{[19]: 3 }

In American English usage, grilling refers to a fast process over high heat while barbecuing usually refers to a slow process using indirect heat or hot smoke, similar to some forms of roasting. In a typical US home grill, food is cooked on a grate directly over hot charcoal, while in a US barbecue the coals are dispersed to the sides or at a significant distance from the grate. In British usage, barbequeing refers to a fast cooking process done directly over high heat, while grilling refers to cooking under a source of direct, moderate-to-high heat—known in the United States as broiling. Its South American versions are the southern Brazilian churrasco and the Southern Cone asado.^[20]

For barbecue in the United States, each Southern locale has its own variety of barbecue, particularly sauces. In recent years, the regional variations have blurred as restaurants and consumers experiment and adapt the styles of other regions. South Carolina is the only state that traditionally features all four recognized barbecue sauces, including mustard-based, vinegar-based, and light and heavy tomato-based sauces. North Carolina sauces vary by region; eastern North Carolina uses a vinegar-based sauce, the center of the state uses Lexington-style barbecue, with a combination of ketchup and vinegar as its base, and western North Carolina uses a heavier ketchup base. Memphis barbecue is best known for tomato- and vinegar-based sauces. In some Memphis establishments and in Kentucky, meat is rubbed with dry seasoning (dry rubs) and smoked over hickory wood without sauce. The finished barbecue is then served with barbecue sauce on the side.^[21]

In South Africa, braais are informal gatherings of people who convene around an open fire for any occasion and at any location with a grill. They are linked to the consistent warm weather of South Africa that leads to much communal, outdoor activity.^[22] The act of convening around a grill is reminiscent of past generations gathering around open fires after a hunt, solidifying the braais' importance to tradition.^[23] Modernity has expanded grilling to the use of gas grills, but steel grill grates and campfires are often used.^[23] The use of a gas grill is frowned upon and the use of charcoal is accepted, but wood is seen as the best method to cook the meat.^[24]

It is expected that people attending a braai bring snacks, drinks, and other meat to eat until the main meal has finished cooking on the grill. This potluck-like activity is known as "bring and braai".^[25] Cooking on the braai is a bonding experience for fathers and sons, while women prepare salads and other side dishes in kitchens or other areas away from the grill.^[26] Examples of meat prepared for a braai are lamb, steaks, spare ribs, sausages, chicken, and fish.^[22] Mielie pap, also known as "Krummel pap", is a crumbled cornmeal that is often served as a side dish.^[27][22]

Barbecuing encompasses multiple types of cooking techniques. The original technique is cooking using smoke at low temperatures—usually around 116–138 °C (240–280 °F)—and significantly longer cooking times (several hours), known as smoking.

Grilling is done over direct, dry heat, usually over a hot fire over 260 °C (500 °F) for a few minutes. Grilling and smoking are done with wood, charcoal, gas, electricity, or pellets. The time difference between smoking and grilling is because of the temperature difference; at low temperatures used for smoking, meat takes several hours to reach the desired internal temperature.^[28][29]

Smoking is the process of flavoring, cooking, and/or preserving food by exposing it to smoke from burning or smoldering material, most often wood. Meat and fish are the most common smoked foods, though cheeses, vegetables, nuts, and ingredients used to make beverages such as beer or smoked beer are also smoked.^[30][31]

Grilling is a form of cooking that involves a dry heat applied to the food, either from above or below. Grilling is an effective technique in order to cook meat or vegetables quickly since it involves a significant amount of direct, radiant heat. Outside of the US, this is the most common technique when cooking classic barbecue foods, although some variants of grilling require direct, but moderate heat.^[32]

The words "barbecue" and "grilling" are often used interchangeably, although some argue that barbecue is a type of grilling, and that grilling involves the use of a higher level of heat to sear the food, while barbecuing is a slower process over a low heat.^[33][34]

In practice, the lines blur because it is hard to define what is low temperature and what is high temperature and because many champion barbecue cooks now cook meats such as beef brisket at higher temperatures than was traditional.

The term barbecue is also used to designate a flavor added to food items, the most prominent of which are potato chips.^[35]

• List of barbecue dishes – Distinct food types generally cooked using the specific method
• List of barbecue restaurants
• List of smoked foods

• "Barbecue" . Encyclopædia Britannica. Vol. 3 (11th ed.). 1911.
• Barbecue Food Safety (US Dept. of Agriculture)
• The Internet BBQ FAQ Archived 27 April 2021 at the Wayback Machine
• Barbecue: A History of the World's Oldest Culinary Art Web cast from the Library of Congress