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The slaw and the slow cooked : culture and barbecue in the mid-south / edited by James R. Veteto and Edward M. Maclin ; foreword by Gary Paul Nabhan.
- Format:
- Book
- Language:
- English
- Subjects (All):
- Food habits--Southern States.
- Food habits.
- Barbecuing--Southern States.
- Barbecuing.
- Cooking, American--Southern style.
- Cooking, American.
- Southern States--Social life and customs.
- Southern States.
- Physical Description:
- 1 online resource (231 p.)
- Place of Publication:
- Nashville : Vanderbilt University Press, c2011.
- Language Note:
- English
- Summary:
- Texas has its barbecue tradition, and a library of books to go with it. Same with the Carolinas. The mid-South, however, is a region with as many opinions as styles of cooking. In The Slaw and the Slow Cooked, editors James Veteto and Edward Maclin seek to right a wrong--namely, a deeper understanding of the larger experience of barbecue in this legendary American culinary territory. In developing the book, Veteto and Maclin cast a wide net for divergent approaches. Food writer John Edge introduces us to Jones Bar-B-Q Diner in Marianna, Arkansas, a possibly century-old restaurant serving top-notch pork and simultaneously challenging race and class boundaries. Kristen Bradley-Shurtz explores the 150-plus-year tradition of the St. Patrick's Irish Picnic in McEwen, Tennessee. And no barbecue book would be complete without an insider's story, provided here by Jonathan Deutsch's "embedded" reporting inside a competitive barbecue team. Veteto and Maclin conclude with a glimpse into the future of barbecue culture: online, in the smoker, and fresh from the farm. The Slaw and the Slow Cooked stands as a challenge to barbecue aficionados and a statement on the Mid-South's important place at the table. Intended for food lovers, anthropologists, and sociologists alike, The Slaw and the Slow Cooked demonstrates barbecue's status as a common language of the South.
- Contents:
- pt. 1. Traditional and contemporary landscapes of mid-south barbecue
- pt. 2. Old/new barbecue moving forward.
- Notes:
- Bibliographic Level Mode of Issuance: Monograph
- Description based on print version record.
- Includes bibliographical references and index.
- ISBN:
- 9786613371911
- 9781283371919
- 128337191X
- 9780826518033
- 0826518036
- OCLC:
- 774496695
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