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LEADER 03947cam 2200577 i 4500
001
on1233163704
003
OCoLC
005
20220429085714.0
008
210115s2021 tnua b 001 0 eng
010
a| 2021001865
015
a| GBC1A6965
2| bnb
016
7
a| 020249944
2| Uk
020
a| 9781621906384
q| paperback
020
a| 1621906388
q| paperback
020
z| 9781621906391
q| Kindle
q| electronic book
020
z| 9781621906407
q| electronic book
024
8
a| 40030636130
029
1
a| UKMGB
b| 020249944
035
a| (Sirsi) o1233163704
035
a| (OCoLC)1233163704
040
a| DLC
b| eng
e| rda
c| DLC
d| BDX
d| OCLCF
d| OCLCO
d| UKMGB
d| YDX
d| YUS
d| PAU
d| ERE
d| UtOrBLW
042
a| pcc
043
a| n-us---
049
a| EREN
050
0
0
a| TX840.B3
b| R4454 2021
082
0
0
a| 641.7/60973
2| 23
100
1
a| Reed, John Shelton
e| author.
=| ^A71261
245
1
0
a| On barbecue /
c| John Shelton Reed.
250
a| First edition.
264
1
a| Knoxville :
b| The University of Tennessee Press,
c| [2021]
300
a| x, 174 pages :
b| illustrations ;
c| 23 cm
336
a| text
b| txt
2| rdacontent
337
a| unmediated
b| n
2| rdamedia
338
a| volume
b| nc
2| rdacarrier
504
a| Includes bibliographical references and index.
520
a| "John Shelton Reed compiles reviews, essays, magazine articles, op-eds, and book extracts from his more than twenty-year obsession with the history and culture of barbecue. Together these pieces constitute a broad look at the cultural, culinary, historical, and social aspects of an American institution. A lover of tradition whose study of regional distinctions has made him prize and defend them, Reed writes with conviction on what "real" barbecue looks, smells, and tastes like. He delves into the history of barbecue and even the origins of the word barbecue itself. Other topics include contemporary trends in barbecue, Carolina 'cue and other regional varieties, and a pair of recipes daring readers to master their own backyard pits"--
c| Provided by publisher.
505
0
0
g| Machine generated contents note:
t| Barbecue Past --
t| The History and Present State of Southern Barbecue --
t| There's a Word for It: The Origins of "Barbecue" --
t| Barbecue in the Heart of Dixie --
t| Kentucky `Cue' --
t| Does East Tennessee Have a Barbecue Tradition? --
t| Barbecue and the Southern Psyche --
t| Barbecue Present And Yet To Come --
t| Thank You for Smoking --
t| Barbeculture in the Twenty-First Century --
t| What Can Dwight Macdonald Tell Us about Barbecue? --
t| You Call It Elevated, I Call It Hincty --
t| Shall We Gather by the River? --
t| Down South in East London --
t| Real Barbecue --
t| The Campaign for Real Barbecue --
t| What is Real Barbecue? --
t| From True `Cue News' --
t| Busting a Barbecue Myth --
t| Tar Heel `Cue' --
t| BBQ & A --
t| The Piedmont Reformation --
t| The Carolina Culture Wars --
t| Appalachian Anarchy --
t| The Spirit of '66 --
t| The Third Rail of North Carolina Politics --
t| How Hillary Got Smoked in North Carolina --
t| Two Recipes --
t| Mock-Ridgewood Barbecue Sauce --
t| The Pig Picker: A Barbecue Cocktail --
t| To Learn More.
650
0
a| Barbecuing
z| United States
x| History.
=| ^A222277
650
0
a| Barbecuing
z| United States
v| Anecdotes.
=| ^A222277
650
7
a| Barbecuing.
2| fast
0| (OCoLC)fst01752821
651
7
a| United States.
2| fast
0| (OCoLC)fst01204155
?| UNAUTHORIZED
655
7
a| Anecdotes.
2| fast
0| (OCoLC)fst01423876
655
7
a| History.
2| fast
0| (OCoLC)fst01411628
776
0
8
i| Online version:
a| Reed, John Shelton,
t| On barbecue
b| First edition.
d| Knoxville : The University of Tennessee Press, 2021.
z| 9781621906391
w| (DLC) 2021001866
938
a| Brodart
b| BROD
n| 128625341
938
a| YBP Library Services
b| YANK
n| 17230308
949
a| TX840.B3 R4454 2021
h| JOYNER89
o| jdjr
i| 30372017463735
994
a| C0
b| ERE
596
a| 1
998
a| 5801738
999
a| TX840.B3 R4454 2021
w| LC
c| 1
i| 30372017463735
f| 4/18/2022
g| 1
l| JNCS
m| JOYNER
r| Y
s| Y
t| JNCSBK
u| 4/6/2022
x| BOOK
z| JNCCOLL
o| .STAFF. jdjr