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The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South Paperback – January 30, 2012

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The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South + Ancestral Appetites: Food in Prehistory + The Omnivore's Dilemma: A Natural History of Four Meals
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Editorial Reviews

Review

"A fascinating collection of essays about the importance of barbecue to the identity and culture of the mid-south region."
--OKRA



"The Slaw and the Slow-Cooked has far wider relevance than the Mid-South of its subtitle. Its contributors examine many aspects of America's oldest Slow Food, from its primeval origins into the age of Twitter and Facebook. They treat their savory subject seriously, but not (thank the Lord) solemnly. You don't have to be a barbecue nut to enjoy this book, but if you are one, you'll be in hog heaven."
--John Shelton Reed, co-author, Holy Smoke: The Big Book of North Carolina Barbecue

"A rich and informative window on Mid-South barbecue."
--Andrew Warnes, author of Savage Barbecue

From the Inside Flap

The world of barbecue in the Mid-South

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Product Details

  • Paperback: 232 pages
  • Publisher: Vanderbilt University Press (January 30, 2012)
  • Language: English
  • ISBN-10: 0826518028
  • ISBN-13: 978-0826518026
  • Product Dimensions: 8.8 x 5.9 x 0.8 inches
  • Shipping Weight: 7.2 ounces (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon Best Sellers Rank: #398,812 in Books (See Top 100 in Books)

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Most Helpful Customer Reviews

By Patricia Bomba on June 1, 2013
Format: Paperback Verified Purchase
this book has a good selection of Bar B Cue places and I especially wanted it because one of our friends wrote a chapter on the Irish PicNic in McEwen Tn every year
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Format: Paperback Verified Purchase
I bought this book for a food study class, and really just feel in love with the ideas and concepts that it works off of. Worth buying!
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