The slaw and the slow cooked: Culture and barbecue in the mid-south

James R. Veteto, Edward M. Maclin, Gary Paul Nabhan

Research output: Book/ReportBook

3 Scopus citations

Abstract

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.

Original languageEnglish (US)
PublisherVanderbilt University Press
Number of pages216
ISBN (Print)9780826518019
StatePublished - Dec 1 2011

ASJC Scopus subject areas

  • Social Sciences(all)

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    Veteto, J. R., Maclin, E. M., & Nabhan, G. P. (2011). The slaw and the slow cooked: Culture and barbecue in the mid-south. Vanderbilt University Press.