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Republic of Barbecue: Stories Beyond the Brisket (Bridwell Texas History Series) Paperback – October 15, 2009


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Product Details

  • Series: Bridwell Texas History Series
  • Paperback: 255 pages
  • Publisher: University of Texas Press; First Edition edition (October 15, 2009)
  • Language: English
  • ISBN-10: 0292719981
  • ISBN-13: 978-0292719989
  • Product Dimensions: 7 x 0.9 x 10 inches
  • Shipping Weight: 1.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Best Sellers Rank: #187,661 in Books (See Top 100 in Books)

Editorial Reviews

Review

"Tar Heels probably shouldn't own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book's wonderful photographs add up to a splendid portrait of Lone Star barbeculture." John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North Carolina Barbecue "This beautiful collection, colorful enough to display as a coffee-table book, contributes significantly to the oral history tradition and the study of barbecue simultaneously." - Journal of American Folklore

Review

Tar Heels probably shouldn’t own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book’s wonderful photographs add up to a splendid portrait of Lone Star barbeculture. (John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North Carolina Barbecue)

Customer Reviews

4.7 out of 5 stars
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See all 9 customer reviews
Simply stated, Texas is home to the best barbecue on the planet.
Midwest Book Review
Their stories are engaging and their spirit are beautifully captured in the great photography in the pages of this book.
D.R. Schneider
I really enjoy all of the stories that were written by Ms. Engelhardt's grad students.
paul

Most Helpful Customer Reviews

7 of 7 people found the following review helpful By Adam Powers on November 11, 2009
Format: Paperback Verified Purchase
This is a fantastic book.

Broken into essays on different aspects of central Texas barbecue this book gets into the cracks of the culture which fostered and made barbecue in this region of the counry what it is.

Highly recommended for people who want to understand why Texas barbecue is the fascinating cross cultural mishmash that it is today.

Barbecue is the ultimate American peasant food which breaks down and transcends economic, class, and racial differences.

This is not a book for people looking for recipes but plenty of important teqnique is discussed.
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6 of 6 people found the following review helpful By D.R. Schneider on October 18, 2009
Format: Paperback Verified Purchase
I found this book to be a novel approach to the subject of barbecue. As a long time foodie and a native Texan who grew up grillin', it was a fascinating to see an exploration of the culture of central Texas smoker cooking from so many different angles. From barbacoa to brisket, the subject is explored from the standpoint of the numerous entrepeneurs that have made their lives cooking meat. These men and women range from black to Hispanic to the Germans and Czechs that settled in Central Texas. Their stories are engaging and their spirit are beautifully captured in the great photography in the pages of this book. The material was collected by students and faculty of the American Studies Department at the University of Texas. Remiscent of the books of Margaret Visser or even Peter Mayle, I highly recommended it to anyone who is interested in the history and culture of food.
I'Saving The Whales: A Bwana Doc Adventure
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5 of 5 people found the following review helpful By Midwest Book Review on October 16, 2009
Format: Paperback
Simply stated, Texas is home to the best barbecue on the planet. But there's more to great barbecue than what is basted on a rotating spit. That's why Elizabeth Englehardt's "Republic Of Barbecue: Stories Beyond The Brisket" is such an informative and fascinating read. It places the culinary art of the barbecue within a cultural framework ranging from feedlots, factories, and hardwood forests (fuel for the barbecue pits), to pit masters, proprietors, themes, histories, music, drinks, films, and more. Profusely illustrated throughout, this is a superbly researched, deftly written, and impressively presented American history as reflected through that enduringly popular culinary phenomena called 'the barbecue'.
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Format: Paperback Verified Purchase
Don't loan this one out - you'll never get it back.
This is a great bunch of short stories about some truly interesting people and places.
Did you know a barbecue "pit" isn't a hole in the ground?
Do you know how long it takes to properly prepare barbecue?
That it involves a merger of smoke and meat, rather than just cooking it?
You will.
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By paul on January 16, 2013
Format: Paperback Verified Purchase
I really enjoy all of the stories that were written by Ms. Engelhardt's grad students. I have learned so much from each and every story included in the book. What an interesting way to record the history of Texas.
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