Mid-South barbecue

 Culture and Barbecue in the Mid-South bookcoverDiverse barbecue traditions from West Tennessee and Memphis to South Arkansas and North Louisiana are explored in The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South (Vanderbilt University Press).

Co-edited by James R. Veteto, assistant professor of anthropology and director of the Southern Seed Legacy project at UNT, and Edward M. Maclin, the book covers such topics as Mid-South barbecue sauce diversity, a competition barbecue team, barbecue in the digital age, and race and barbecue.

Veteto knows the subject well, having grown up on the barbecue of his mother's family in Hot Springs, Ark., and his father's family in Lexington, Tenn. He is an environmental anthropologist whose areas of expertise include food and culture.







No comments available.

Add your comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img><b><i> <div> <br> <p> <h1> < h2> <h3> <h4>
  • Lines and paragraphs break automatically.

More information about formatting options

By submitting this form, you accept the Mollom privacy policy.