Slaw and the Slow Cooked – Culture and Barbecue in the Mid–South
Culture and Barbecue in the Mid-South
- Publisher's listprice GBP 32.00
-
15 288 Ft (14 560 Ft + 5% VAT)
The price is estimated because at the time of ordering we do not know what conversion rates will apply to HUF / product currency when the book arrives. In case HUF is weaker, the price increases slightly, in case HUF is stronger, the price goes lower slightly.
- Discount 10% (cc. 1 529 Ft off)
- Discounted price 13 759 Ft (13 104 Ft + 5% VAT)
Subcribe now and take benefit of a favourable price.
Subscribe
15 288 Ft
Availability
Not yet published.
Why don't you give exact delivery time?
Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Publisher University of Chicago Press
- Date of Publication 25 March 2026
- Number of Volumes Paperback
- ISBN 9780826518026
- Binding Paperback
- No. of pages232 pages
- Size 228x152 mm
- Weight 453 g
- Language English 700
Categories
Short description:
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 this book, James Veteto and Edward Maclin provide a deeper understanding of the larger experience of barbecue in this legendary American culinary territory.
MoreLong description:
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&&&39;s Irish Picnic in McEwen, Tennessee. And no barbecue book would be complete without an insider&&&39;s story, provided here by Jonathan Deutsch&&&39;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&&&39;s important place at the table. Intended for food lovers, anthropologists, and sociologists alike, The Slaw and the Slow Cooked demonstrates barbecue&&&39;s status as a common language of the South.
