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The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South cookbook by James R Veteto

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Books : Cooking : English
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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.   Show Demonoid some love with  BitCoin: 1DNoid2VRyfYn9T38Z1SZ5XncG7WMgCeUL How to get BitCoin? 
 

        
  

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