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Item Details
| Title:
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THE SLAW AND THE SLOW COOKED
CULTURE AND BARBECUE IN THE MID-SOUTH |
| By: |
James R Veteto (Editor), Edward M Maclin (Editor) |
| Format: |
Paperback |
| List price:
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£30.95 |
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We believe that this item is permanently unavailable, and so we cannot source
it.
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| ISBN 10: |
0826518028 |
| ISBN 13: |
9780826518026 |
| Publisher: |
VANDERBILT UNIVERSITY PRESS |
| Pub. date: |
30 January, 2012 |
| Synopsis: |
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. |
| Illustrations: |
, black & white illustrations, black & white halftones |
| Publication: |
US |
| Imprint: |
Vanderbilt University Press |
| Returns: |
Non-returnable |
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