{"product_id":"the-slaw-and-the-slow-cooked-culture-and-barbecue-in-the-mid-south-paperback","title":"The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South - Paperback","description":"\u003cp\u003eby \u003cb\u003eJames R. Veteto\u003c\/b\u003e (Editor), \u003cb\u003eEdward M. Maclin\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eTexas 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 \u003ci\u003eThe Slaw and the Slow Cooked\u003c\/i\u003e, 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.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003eIn 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.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003ci\u003eThe Slaw and the Slow Cooked\u003c\/i\u003e 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, \u003ci\u003eThe Slaw and the Slow Cooked\u003c\/i\u003e demonstrates barbecue's status as a common language of the South.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eEdward M. Maclin is a Ph.D. candidate at the University of Georgia. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eJames R. Veteto is Assistant Professor of Anthropology at the University of North Texas. He is Director of the Southern Seed Legacy.\u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 232\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 8.8 x 5.9 IN\u003c\/div\u003e\u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 30, 2012\u003c\/div\u003e","brand":"Books by splitShops","offers":[{"title":"Default Title","offer_id":42130156650631,"sku":"9780826518026","price":71.91,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0601\/2623\/2711\/files\/29f8b6f9b34388e13404922473c9deb7.webp?v=1732608778","url":"https:\/\/booksby.splitshops.com\/products\/the-slaw-and-the-slow-cooked-culture-and-barbecue-in-the-mid-south-paperback","provider":"Books by splitShops","version":"1.0","type":"link"}