The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-south, Veteto & Maclin

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. Patricks Irish Picnic in McEwen, Tennessee. And no barbecue book would be complete without an insiders story, provided here by Jonathan Deutschs embedded 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-Souths important place at the table. Intended for food lovers, anthropologists, and sociologists alike, The Slaw and the Slow Cooked demonstrates barbecues status as a common language of the South.