On barbecue / John Shelton Reed.
| Author/creator | Reed, John Shelton author. |
| Format | Electronic |
| Edition | First edition. |
| Publication | Knoxville : The University of Tennessee Press, 2021. |
| Description | 1 online resource |
| Supplemental Content | JSTOR |
| Subjects |
| Abstract | "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"-- Provided by publisher. |
| Bibliography note | Includes bibliographical references and index. |
| Source of description | Description based on print version record and CIP data provided by publisher; resource not viewed. |
| Issued in other form | Print version: Reed, John Shelton. On barbecue First edition. Knoxville : The University of Tennessee Press, 2021. 9781621906384 |
| Genre/form | Anecdotes. |
| Genre/form | History. |
| LCCN | 2021001866 |
| ISBN | 9781621906407 (pdf) |
| ISBN | 162190640X |
| ISBN | 1621906396 |
| ISBN | 9781621906391 (electronic bk.) |
| ISBN | (paperback) |
| Stock number | 22573/cats28644968 JSTOR |
Availability
| Library | Location | Call Number | Status | Item Actions |
|---|---|---|---|---|
| Electronic Resources | Access Content Online | ✔ Available |