{"product_id":"9780826518019","title":"The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South","description":"\u003cbr\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.\u003cp\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\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","brand":"Vanderbilt University Press","offers":[{"title":"Default Title","offer_id":47012045717744,"sku":"9780826518019","price":59.95,"currency_code":"USD","in_stock":false}],"url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9780826518019","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}