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The slaw and the slow cooked : culture and barbecue in the mid-south /
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 understand...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Nashville :
Vanderbilt University Press,
©2011.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 245 | 0 | 4 | |a The slaw and the slow cooked : |b culture and barbecue in the mid-south / |c edited by James R. Veteto and Edward M. Maclin ; foreword by Gary Paul Nabhan. |
| 260 | |a Nashville : |b Vanderbilt University Press, |c ©2011. | ||
| 300 | |a 1 online resource | ||
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| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a pt. 1. Traditional and contemporary landscapes of mid-south barbecue -- pt. 2. Old/new barbecue moving forward. | |
| 588 | 0 | |a Print version record. | |
| 520 | |a 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. | ||
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| 650 | 0 | |a Food habits |z Southern States. | |
| 650 | 0 | |a Barbecuing |z Southern States. | |
| 650 | 0 | |a Cooking, American |x Southern style. | |
| 651 | 0 | |a Southern States |x Social life and customs. | |
| 650 | 6 | |a Habitudes alimentaires |z États-Unis (Sud) | |
| 650 | 6 | |a Cuisine au barbecue |z États-Unis (Sud) | |
| 650 | 6 | |a Cuisine américaine du Sud. | |
| 650 | 7 | |a COOKING |x Regional & Ethnic |x American |x Southern States. |2 bisacsh | |
| 650 | 7 | |a HISTORY / United States / State & Local / South (AL, AR, FL, GA, KY, LA, MS, NC, SC, TN, VA, WV) |2 bisacsh | |
| 650 | 7 | |a Barbecuing |2 fast | |
| 650 | 7 | |a Cooking, American |x Southern style |2 fast | |
| 650 | 7 | |a Food habits |2 fast | |
| 650 | 7 | |a Manners and customs |2 fast | |
| 651 | 7 | |a Southern States |2 fast | |
| 700 | 1 | |a Veteto, James R. | |
| 700 | 1 | |a Maclin, Edward M. | |
| 776 | 0 | 8 | |i Print version: |z 9786613371911 |w (DLC) 2011003011 |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.2307/j.ctv16755s9 |z Texto completo |
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