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Veteto & Maclin The Slaw and the Slow Cooked (Paperback) (UK IMPORT)
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- Book Title
- The Slaw and the Slow Cooked
- Publication Name
- The Slaw and the Slow Cooked
- Title
- The Slaw and the Slow Cooked
- Subtitle
- Culture and Barbecue in the Mid-South
- Format
- Trade Paperback
- EAN
- 9780826518026
- ISBN
- 9780826518026
- Publisher
- Vanderbilt University Press
- Genre
- Cooking, History, Social Science
- Release Date
- 29/02/2012
- Release Year
- 2012
- Language
- English
- Country/Region of Manufacture
- US
- Item Height
- 0.6in
- Item Length
- 8.9in
- Item Width
- 6in
- Item Weight
- 12 Oz
- Publication Year
- 2012
- Type
- Textbook
- Topic
- Methods / Barbecue & Grilling, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Regional & Ethnic / American / Southern States, United States / State & Local / South (Al, Ar, Fl, Ga, Ky, La, ms, Nc, SC, Tn, VA, WV), Customs & Traditions
- Number of Pages
- 232 Pages
關於產品
Product Information
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.
Product Identifiers
Publisher
Vanderbilt University Press
ISBN-10
0826518028
ISBN-13
9780826518026
eBay Product ID (ePID)
109140419
Product Key Features
Format
Trade Paperback
Language
English
Topic
Methods / Barbecue & Grilling, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Regional & Ethnic / American / Southern States, United States / State & Local / South (Al, Ar, Fl, Ga, Ky, La, ms, Nc, SC, Tn, VA, WV), Customs & Traditions
Publication Year
2012
Type
Textbook
Genre
Cooking, History, Social Science
Number of Pages
232 Pages
Dimensions
Item Length
8.9in
Item Height
0.6in
Item Width
6in
Item Weight
12 Oz
Additional Product Features
Lc Classification Number
Gt2853.U5s57 2011
Reviews
" 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 fascinating collection of essays about the importance of barbecue to the identity and culture of the mid-south region." -- OKRA
Publication Name
Slaw and the Slow Cooked : Culture and Barbecue in the Mid-South
Table of Content
CONTENTS Foreword by Gary Paul Nabhan Chapter One: Introduction: Smoked Meat and the Anthropology of Food - James R. Veteto and Edward M. Maclin Chapter Two: A History of Barbecue in the Mid-South Region - Robert Moss Chapter Three: Patronage in the Pits: A Portrait, in Black and White, of Jones Bar-B-Q Diner in Marianna, Arkansas - John T. Edge Chapter Four: Piney Woods Traditions at the Crossroads: Barbecue and Regional Identity in South Arkansas and North Louisiana - Justin M. Nolan Chapter Five: Priests, Pork Shoulders, and Chicken Halves: Barbecue for a Cause at St. Patrick's Irish Picnic - Kristen Bradley-Shurtz Chapter Six: Identity, Authenticity, Persistence and Loss in the West TN Whole Hog Barbecue Tradition - Rien Fertel Chapter Seven: The Changing Landscape of Mid-South Barbecue - Edward M. Maclin Chapter Eight: Swine by Design: Inside a Competition Barbecue Team - Jonathan Deutsch Chapter Nine: Barbecue as Slow Food - Angela Knipple and Paul Knipple Chapter Ten: Southern Barbecue Sauce and Heirloom Tomatoes - James R. Veteto Chapter Eleven: Mid-South Barbecue in the Digital Age and Sustainable Future Directions - Edward M. Maclin and James R. Veteto
Copyright Date
2011
Lccn
2011-003011
Dewey Decimal
394.1/20975
Intended Audience
Scholarly & Professional
Dewey Edition
22
Illustrated
Yes
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增值稅識別編號：
- GB 864 1548 11
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物品所在地：
GU14 0GT, 英國
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