The Slaw and the Slow Cooked : Culture and Barbecue in the Mid-south Hardback
by Veteto & Maclin
Hardback
- Information
Description
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.
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:Illustrations
- Publisher:Vanderbilt University Press
- Publication Date:29/02/2012
- Category:
- ISBN:9780826518019
Information
-
Available to Order - This title is available to order, with delivery expected within 2 weeks
- Format:Hardback
- Pages:Illustrations
- Publisher:Vanderbilt University Press
- Publication Date:29/02/2012
- Category:
- ISBN:9780826518019