Republic of Barbecue

Republic of Barbecue

Author: Elizabeth S. D. Engelhardt

Publisher: University of Texas Press

ISBN: 9780292719989

Category: Social Science

Page: 227

View: 600

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It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas's cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket. Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue's themes—food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue's connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer—to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue.
Republic of Barbecue
Language: en
Pages: 255
Authors: S. D. Engelhardt
Categories: Social Science
Type: BOOK - Published: 2010-01-01 - Publisher: University of Texas Press

Explore the world of barbecue as food and culture through first-person stories from pit masters, barbecue joint owners, sausage makers, and wood suppliers. It’s no overstatement to say that the state of Texas is a republic of barbecue. Whether it’s brisket, sausage, ribs, or chicken, barbecue feeds friends while they
The One True Barbecue
Language: en
Pages: 288
Authors: Rien Fertel
Categories: Cooking
Type: BOOK - Published: 2017-05-30 - Publisher: Simon and Schuster

“For anyone interested in the origins, history, methods and spectacle of whole-hog barbecue, this book is essential reading...Fertel leaves readers hungry not only for barbecue but also for the barbecue country he so engagingly maps” (The Wall Street Journal). In the spirit of the oral historians who tracked down and
The Kentucky Barbecue Book
Language: en
Pages: 384
Authors: Wes Berry
Categories: Cooking
Type: BOOK - Published: 2013-03-01 - Publisher: University Press of Kentucky

Kentucky's culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has much to offer the barbecue thrill-seeker. The Kentucky Barbecue Book is a feast for readers who are eager to sample the finest fare in the state. From the banks of the Mississippi to the
Weber's American Barbecue
Language: en
Pages: 304
Authors: Jamie Purviance
Categories: Cooking
Type: BOOK - Published: 2017-03-09 - Publisher: Hachette UK

Get ready to savor the latest flavors, trends and techniques in barbecue today. Go beyond the traditional and get a taste of the new, authentic American barbecue.
The Routledge History of American Foodways
Language: en
Pages: 410
Authors: Jennifer Jensen Wallach, Lindsey R. Swindall, Michael D. Wise
Categories: History
Type: BOOK - Published: 2016-02-12 - Publisher: Routledge

The Routledge History of American Foodways provides an important overview of the main themes surrounding the history of food in the Americas from the pre-colonial era to the present day. By broadly incorporating the latest food studies research, the book explores the major advances that have taken place in the