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

ISBN:

9780826518033

Title:

Author:

Veteto, James R.

Personal Author:

Veteto, James R.

Physical Description:

1 online resource (231 pages)

Contents:

Cover -- Title Page -- Table of Contents -- Foreword: From Coa to Barbacoa to Barbecue -- Acknowledgments -- 1. Smoked Meat and the Anthropology of Food: An Introduction -- I. Traditional and Contemporary Landscapes of Mid-South Barbecue -- 2. A History of Barbecue in the Mid-South Region -- 3. Patronage and the Pits: A Portrait, in Black and White, of Jones Bar-B-Q Diner in Marianna, Arkansas -- 4. Piney Woods Traditions at the Crossroads: Barbecue and Regional Identity in South Arkansas and North Louisiana -- 5. Priests, Pork Shoulders, and Chicken Halves: Barbecue for a Cause at St. Patrick's Irish Picnic -- 6. Identity, Authenticity, Persistence, and Loss in the West Tennessee Whole-Hog Barbecue Tradition -- II. Old/New Barbecue Moving Forward -- 7. The Changing Landscape of Mid-South Barbecue -- 8. Swine by Design: Inside a Competition Barbecue Team -- 9. Barbecue as Slow Food -- 10. Southern Barbecue Sauce and Heirloom Tomatoes -- 11. Mid-South Barbecue in the Digital Age and Sustainable Future Directions -- Contributors -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food habits -- Southern States.;Barbecuing -- Southern States.;Cooking, American -- Southern style.;Southern States -- Social life and customs.

Added Author:

Maclin, Edward M.

Nabhan, Gary Paul.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Nashville :

Vanderbilt University Press,

2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
394.120975	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

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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.

Author Notes

Edward M. Maclin is a Ph.D. candidate at the University of Georgia.

James R. Veteto is Assistant Professor of Anthropology at the University of North Texas. He is Director of the Southern Seed Legacy.