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Diggin' In and Piggin' Out: The Truth About Food and Men Hardcover – May, 1997


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Product Details

  • Hardcover: 240 pages
  • Publisher: Harpercollins; 1st edition (May 1997)
  • Language: English
  • ISBN-10: 0060187174
  • ISBN-13: 978-0060187170
  • Product Dimensions: 1 x 6 x 8.8 inches
  • Shipping Weight: 10.4 ounces
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,236,605 in Books (See Top 100 in Books)

Editorial Reviews

Amazon.com Review

Diggin' In and Piggin' Out is just the book for folks who have a real affection for food. Author Roger Welsch is to cooking what Grandma Moses is to painting: a primitive genius. His exuberance is contagious--Welsch is the kind of guy who would probably roll around in an entrée, if it was good enough. And God bless him for it; these days when everything you eat is trying to kill you, it's great to hear somebody defend the fried, the greasy, the smoked, the butter-soaked and sugar-dusted. And if you're brave enough to take up Welsch's philosophy of food, try a few of the recipes he includes in this collection.

From Kirkus Reviews

That guy in the bib overalls who shows up on TV on Sunday mornings offers a tongue-in-cheek celebration of the larger meaning of the comestibles he likes. He will, it is clear, eat anything (and is proud of it). Welsch (Touching the Fire, 1992, etc.), anthropologist, folklorist, and dedicated trencherman of CBS Sunday Morning, describes the pleasures of very down-home, almost Neolithic, cookery. Mama's gelatinous rice, cowboy frybread, frumenty (wet wheat), and ``lachs'' (his spelling for the pink fish that, in the east, accompanies a schmear on a bagel) are all liable to grace his table. Lutefisk, beaver tail, and frequently porcine byproducts are grist for his mill. Welsch tries his darndest to entice the reader to partake of the delicacies he so ardently describes. Unless you are turned on by the thought of ingesting cold bacon grease while squatting in a duck blind, it's no sale. The text is larded with ``recipes'' that are both wildly (and intentionally) idiosyncratic and antinutritional. In the instructions for baked beans: ``add cut-up bacon, hamhocks, spam, wienies, old pork chops, bacon ends, fatback, sowbelly, etc.'' The portly Sage of Dannebrog, Neb. (pop. 322), is right: This is strictly guy stuff. They don't teach this sort of respect for gustatory adventure in ``Woman School,'' Welsch reports. The fun with food is easygoing and the wit is bucolic. (Welsch reinforces the style by not following the noun ``couple'' with the preposition ``of''; it's ``a couple this'' and ``a couple that.'') The text is as likely to satisfy as a six-pack of the local beer and ``boom John Carter's Huevos Rancheros,'' and is just as comfortable. A light ethnogastronomy of male feeding habits, of beans, bier mit tchuss, and such. Inevitably, just a bit gaseous. ($30,000 ad/promo; TV satellite tour) -- Copyright ©1997, Kirkus Associates, LP. All rights reserved.

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Most Helpful Customer Reviews

2 of 3 people found the following review helpful By Kent Erickson on April 1, 2000
Format: Hardcover
This wonderfully entertaining book reveals the relationship that men have to food in our culture, laid out through a hugely entertaining set of stories and recipes. It explains why my friends' father-daughter Indian Princess group lasted so long - men's relationship to food is to food-as-ceremony. The book is primarily hilarious, with recipes that aren't precise but more of artistic directions - feel free to make your ribs with plenty of bourbon for the cook and a hammock and an old dog at your feet!
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By John Hart on April 29, 2015
Format: Hardcover Verified Purchase
I gain weight every time I read this book!
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0 of 1 people found the following review helpful By Lynn Hoffman, author:Radiation Days: A Comedy VINE VOICE on August 10, 2008
Format: Hardcover
There was a time when men-in America at least- had to pretend certain things about food. There were canonical prefences-steaks, bourbon, eating beans directly from the can. There were also aversions: fuss, vegetables,anything called a sauce. All these pretenses were the real barriers to actually enjoying food and so of course there were men who defied them, but didn't really want to lose their masculinity merit badge in the process.
Welsch's good old boy cred is entirely intact-he even has a picture of a grill and an outhouse on the cover of his book, but he's showing the beginnings of a real interest in the way things taste. I cannot imagine a better gourmet book club choice for a men's club-we can laugh or for a woman's- they can gather ammunition.

The Foreword is by Jim Harrison whose own The Raw and the Cooked: Adventures of a Roving Gourmand is still one of the best books about men and food.
Lynn Hoffman, author of bang BANG
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