The Slaw and the Slow Cooked

The Slaw and the Slow Cooked

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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 qembeddedq 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.a€œa#39;Please Pass the Chicken Titsa#39;: Rethinking Men and Cooking at an Urban Firehouse.a€ Food and Foodways ... Craftsman of the Cumberlands: Tradition and Creativity. Lexington: University ... West Tennessee. 82 The Slaw and the Slow Cooked.


Title:The Slaw and the Slow Cooked
Author: James R. Veteto, Edward M. Maclin
Publisher:Vanderbilt University Press - 2012-01-30
ISBN-13:

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