The slaw and the slow cooked [electronic resource] : culture and barbecue in the mid-south / edited by James R. Veteto and Edward M. Maclin ; foreword by Gary Paul Nabhan.
Veteto, James R.; Maclin, Edward M.; Nabhan, Gary Paul.
2011
GT2853.U5 S57 2011eb
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Title The slaw and the slow cooked [electronic resource] : culture and barbecue in the mid-south / edited by James R. Veteto and Edward M. Maclin ; foreword by Gary Paul Nabhan.
ISBN 9780826518033 (electronic bk.)
9780826518019
9780826518026 (pbk.)
Imprint Nashville : Vanderbilt University Press, c2011.
Language English
Description 1 online resource (xii, 216 p.) : ill.
Call Number GT2853.U5 S57 2011eb
Dewey Decimal Classification 394.1/20975
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.
Bibliography, etc. Note Includes bibliographical references and index.
Access Note Access limited to authorized users.
Source of Description Description based on print version record.
Added Author Veteto, James R.
Maclin, Edward M.
Nabhan, Gary Paul.
Available in Other Form Slaw and the slow cooked.
Linked Resources Online Access
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Machine generated contents note: 1.Smoked Meat and the Anthropology of Food: An Introduction / Edward M. Maclin
pt. I Traditional and Contemporary Landscapes of Mid-South Barbecue
2.A History of Barbecue in the Mid-South Region / Robert F. Moss
3.Patronage and the Pits: A Portrait, in Black and White, of Jones Bar-B-Q Diner in Marianna, Arkansas / John T. Edge
4.Piney Woods Traditions at the Crossroads: Barbecue and Regional Identity in South Arkansas and North Louisiana / Justin M. Nolan
5.Priests, Pork Shoulders, and Chicken Halves: Barbecue for a Cause at St. Patrick's Irish Picnic / Kristen Bradley-Shurtz
6.Identity, Authenticity, Persistence, and Loss in the West Tennessee Whole-Hog Barbecue Tradition / Rien T. Fertel
pt. II Old/New Barbecue Moving Forward
7.The Changing Landscape of Mid-South Barbecue / Edward M. Maclin
8.Swine by Design: Inside a Competition Barbecue Team / Jonathan Deutsch
9.Barbecue as Slow Food / Paul Knipple
10.Southern Barbecue Sauce and Heirloom Tomatoes / James R. Veteto
11.Mid-South Barbecue in the Digital Age and Sustainable Future Directions / James R. Veteto.

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