Chapter 16
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The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South

The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South

The Slaw and the Slow Cooked: Culture and Barbecue in the Mid-South

Edited by James R. Veteto and Edward M. Maclin
Vanderbilt University Press
232 pages
$27.95

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

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