The Slaw and the Slow Cooked

The Slaw and the Slow Cooked

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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 qembeddedq 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.sauce, and it does stand out as a departure from the rest of the cooking activity. ... Furthermore, the Swine by Design manual, which Andrew wrote and which is the bible of the team, containing elaborate and ... The main reason I have not addressed her much in the sense of qualifying the above discussion about theanbsp;...

Title:The Slaw and the Slow Cooked
Author:James R. Veteto, Edward M. Maclin
Publisher:Vanderbilt University Press - 2012-01-30


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