ISBN:
128337191X
,
9781283371919
,
9780826518033
Language:
English
Pages:
Online-Ressource (xii, 216 p)
,
ill
Parallel Title:
Print version Slaw and the Slow Cooked : Culture and Barbecue in the Mid-South
DDC:
394.1/20975
Keywords:
Barbecuing
;
Cooking, American Southern style
;
Food habits
;
Food habits -- Southern States
;
Barbecuing -- Southern States
;
Cooking, American -- Southern style
;
Southern States -- Social life and customs
;
Electronic books
;
Southern States Social life and customs
Abstract:
The world of barbecue in the Mid-South.
Abstract:
Cover -- Title Page -- Table of Contents -- Foreword: From Coa to Barbacoa to Barbecue -- Acknowledgments -- 1. Smoked Meat and the Anthropology of Food: An Introduction -- I. Traditional and Contemporary Landscapes of Mid-South Barbecue -- 2. A History of Barbecue in the Mid-South Region -- 3. Patronage and the Pits: A Portrait, in Black and White, of Jones Bar-B-Q Diner in Marianna, Arkansas -- 4. Piney Woods Traditions at the Crossroads: Barbecue and Regional Identity in South Arkansas and North Louisiana -- 5. Priests, Pork Shoulders, and Chicken Halves: Barbecue for a Cause at St. Patrick's Irish Picnic -- 6. Identity, Authenticity, Persistence, and Loss in the West Tennessee Whole-Hog Barbecue Tradition -- II. Old/New Barbecue Moving Forward -- 7. The Changing Landscape of Mid-South Barbecue -- 8. Swine by Design: Inside a Competition Barbecue Team -- 9. Barbecue as Slow Food -- 10. Southern Barbecue Sauce and Heirloom Tomatoes -- 11. Mid-South Barbecue in the Digital Age and Sustainable Future Directions -- Contributors -- Index.
Description / Table of Contents:
""Cover""; ""Title Page""; ""Table of Contents""; ""Foreword: From Coa to Barbacoa to Barbecue""; ""Acknowledgments""; ""1. Smoked Meat and the Anthropology of Food: An Introduction""; ""I. Traditional and Contemporary Landscapes of Mid-South Barbecue""; ""2. A History of Barbecue in the Mid-South Region""; ""3. Patronage and the Pits: A Portrait, in Black and White, of Jones Bar-B-Q Diner in Marianna, Arkansas""; ""4. Piney Woods Traditions at the Crossroads: Barbecue and Regional Identity in South Arkansas and North Louisiana""
Description / Table of Contents:
""5. Priests, Pork Shoulders, and Chicken Halves: Barbecue for a Cause at St. Patrick's Irish Picnic""""6. Identity, Authenticity, Persistence, and Loss in the West Tennessee Whole-Hog Barbecue Tradition""; ""II. Old/New Barbecue Moving Forward""; ""7. The Changing Landscape of Mid-South Barbecue""; ""8. Swine by Design: Inside a Competition Barbecue Team""; ""9. Barbecue as Slow Food""; ""10. Southern Barbecue Sauce and Heirloom Tomatoes""; ""11. Mid-South Barbecue in the Digital Age and Sustainable Future Directions""; ""Contributors""; ""Index""
Note:
Includes bibliographical references and index
URL:
Volltext
(lizenzpflichtig)
URL:
https://muse.jhu.edu/book/13479/
