000438708 000__ 04327cam\a2200457\a\4500 000438708 001__ 438708 000438708 005__ 20210513152947.0 000438708 006__ m\\\\\\\\u\\\\\\\\ 000438708 007__ cr\cn\nnnunnun 000438708 008__ 120601s2011\\\\tnua\\\\ob\\\\001\0\eng\d 000438708 010__ $$z 2011003011 000438708 020__ $$a9780826518033 (electronic bk.) 000438708 020__ $$z9780826518019 000438708 020__ $$z9780826518026 (pbk.) 000438708 035__ $$a(OCoLC)ocn774496695 000438708 035__ $$a(CaPaEBR)ebr10521974 000438708 035__ $$a438708 000438708 040__ $$aCaPaEBR$$cCaPaEBR 000438708 043__ $$an-usu-- 000438708 05014 $$aGT2853.U5$$bS57 2011eb 000438708 08204 $$a394.1/20975$$222 000438708 24504 $$aThe slaw and the slow cooked$$h[electronic resource] :$$bculture and barbecue in the mid-south /$$cedited by James R. Veteto and Edward M. Maclin ; foreword by Gary Paul Nabhan. 000438708 260__ $$aNashville :$$bVanderbilt University Press,$$cc2011. 000438708 300__ $$a1 online resource (xii, 216 p.) :$$bill. 000438708 504__ $$aIncludes bibliographical references and index. 000438708 5050_ $$aMachine generated contents note: 1.Smoked Meat and the Anthropology of Food: An Introduction / Edward M. Maclin -- pt. I Traditional and Contemporary Landscapes of Mid-South Barbecue -- 2.A History of Barbecue in the Mid-South Region / Robert F. Moss -- 3.Patronage and the Pits: A Portrait, in Black and White, of Jones Bar-B-Q Diner in Marianna, Arkansas / John T. Edge -- 4.Piney Woods Traditions at the Crossroads: Barbecue and Regional Identity in South Arkansas and North Louisiana / Justin M. Nolan -- 5.Priests, Pork Shoulders, and Chicken Halves: Barbecue for a Cause at St. Patrick's Irish Picnic / Kristen Bradley-Shurtz -- 6.Identity, Authenticity, Persistence, and Loss in the West Tennessee Whole-Hog Barbecue Tradition / Rien T. Fertel -- pt. II Old/New Barbecue Moving Forward -- 7.The Changing Landscape of Mid-South Barbecue / Edward M. Maclin -- 8.Swine by Design: Inside a Competition Barbecue Team / Jonathan Deutsch -- 9.Barbecue as Slow Food / Paul Knipple -- 10.Southern Barbecue Sauce and Heirloom Tomatoes / James R. Veteto -- 11.Mid-South Barbecue in the Digital Age and Sustainable Future Directions / James R. Veteto. 000438708 506__ $$aAccess limited to authorized users. 000438708 520__ $$aTexas has its barbecue tradition, and a library of books to go with it. Same with the Carolinas. The mid-South, however, is a region with as many opinions as styles of cooking. In The Slaw and the Slow Cooked, editors James Veteto and Edward Maclin seek to right a wrong--namely, a deeper understanding of the larger experience of barbecue in this legendary American culinary territory. In developing the book, Veteto and Maclin cast a wide net for divergent approaches. Food writer John Edge introduces us to Jones Bar-B-Q Diner in Marianna, Arkansas, a possibly century-old restaurant serving top-notch pork and simultaneously challenging race and class boundaries. Kristen Bradley-Shurtz explores the 150-plus-year tradition of the St. Patrick's Irish Picnic in McEwen, Tennessee. And no barbecue book would be complete without an insider's story, provided here by Jonathan Deutsch's "embedded" reporting inside a competitive barbecue team. Veteto and Maclin conclude with a glimpse into the future of barbecue culture: online, in the smoker, and fresh from the farm. The Slaw and the Slow Cooked stands as a challenge to barbecue aficionados and a statement on the Mid-South's important place at the table. Intended for food lovers, anthropologists, and sociologists alike, The Slaw and the Slow Cooked demonstrates barbecue's status as a common language of the South. 000438708 588__ $$aDescription based on print version record. 000438708 650_0 $$aFood habits$$zSouthern States. 000438708 650_0 $$aBarbecuing$$zSouthern States. 000438708 650_0 $$aCooking, American$$xSouthern style. 000438708 651_0 $$aSouthern States$$xSocial life and customs. 000438708 655_0 $$aElectronic books. 000438708 7001_ $$aVeteto, James R. 000438708 7001_ $$aMaclin, Edward M. 000438708 7001_ $$aNabhan, Gary Paul. 000438708 77608 $$iPrint version:$$tSlaw and the slow cooked.$$dNashville : Vanderbilt University Press, c2011$$z9780826518019$$z9780826518026$$w(DLC) 2011003011$$w(OCoLC)698451601 000438708 8520_ $$bacq 000438708 85280 $$bebk$$hProquest Ebook Central 000438708 85640 $$3ProQuest Ebook Central$$uhttps://univsouthin.idm.oclc.org/login?url=https://ebookcentral.proquest.com/lib/usiricelib-ebooks/detail.action?docID=3040099$$zOnline Access 000438708 909CO $$ooai:library.usi.edu:438708$$pGLOBAL_SET 000438708 980__ $$aEBOOK 000438708 980__ $$aBIB 000438708 982__ $$aEbook 000438708 983__ $$aOnline