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The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-SouthFrom Vanderbilt University Press
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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.
- Sales Rank: #1191103 in Books
- Published on: 2012-01-30
- Original language: English
- Number of items: 1
- Dimensions: 8.80" h x .80" w x 5.90" l, .75 pounds
- Binding: Paperback
- 232 pages
Review
"A fascinating collection of essays about the importance of barbecue to the identity and culture of the mid-south region."
--OKRA
"The Slaw and the Slow-Cooked has far wider relevance than the Mid-South of its subtitle. Its contributors examine many aspects of America's oldest Slow Food, from its primeval origins into the age of Twitter and Facebook. They treat their savory subject seriously, but not (thank the Lord) solemnly. You don't have to be a barbecue nut to enjoy this book, but if you are one, you'll be in hog heaven."
--John Shelton Reed, co-author, Holy Smoke: The Big Book of North Carolina Barbecue
"A rich and informative window on Mid-South barbecue."
--Andrew Warnes, author of Savage Barbecue
From the Inside Flap
The world of barbecue in the Mid-South
About the Author
James R. Veteto is Assistant Professor of Anthropology at the University of North Texas. He is Director of the Southern Seed Legacy.
Edward M. Maclin is a Ph.D. candidate at the University of Georgia.
Most helpful customer reviews
0 of 0 people found the following review helpful.
very good
By Patricia Bomba
this book has a good selection of Bar B Cue places and I especially wanted it because one of our friends wrote a chapter on the Irish PicNic in McEwen Tn every year
0 of 0 people found the following review helpful.
Bought it for class, and kept it
By Caitlin Brackett
I bought this book for a food study class, and really just feel in love with the ideas and concepts that it works off of. Worth buying!
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