The slaw and the slow cooked: culture and barbecue in the mid-south

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's Irish Picnic in McEwen, Tennessee. And no barbecue book would be complete without an insider's story, provided here by Jonathan Deutsch's "e;embedded"e; 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's important place at the table.

Intended for food lovers, anthropologists, and sociologists alike, The Slaw and the Slow Cooked demonstrates barbecue's status as a common language of the South.