Welcome to Scribd, the world's digital library. Read, publish, and share books and documents. See more
Download
Standard view
Full view
of .
Save to My Library
Look up keyword or section
Like this
9Activity
0 of .
Results for:
No results containing your search query
P. 1
The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South

The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South

Ratings: (0)|Views: 624 |Likes:
Published by VUPress
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.
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.

More info:

Published by: VUPress on Jan 13, 2012
Copyright:Traditional Copyright: All rights reserved

Availability:

Read on Scribd mobile: iPhone, iPad and Android.
download as PDF or read online from Scribd
See more
See less

07/04/2014

 
 Culture and Barbecue in the Mid-South
EditEd by
JamEs R. VEtEto
and
EdwaRd m. maclin
 
T
he
S
law 
 
 and
 
The
S
lo
C
ooked

Activity (9)

You've already reviewed this. Edit your review.
Denise Bondy liked this
1 thousand reads
1 hundred reads
Oat Asvinvichit liked this
rferra liked this
windua liked this
Jordan McArthur liked this
windua liked this
muleyaz09 liked this

You're Reading a Free Preview

Download
/*********** DO NOT ALTER ANYTHING BELOW THIS LINE ! ************/ var s_code=s.t();if(s_code)document.write(s_code)//-->