Name: cornbread nation 2,the united states of barbecue (en Inglés)
SKU: 1701339
Price: 79319.00 COP
Availability: InStock
Author: Elie, Lolis Eric
ISBN: 9780807855560

portada cornbread nation 2,the united states of barbecue (en Inglés)

cornbread nation 2,the united states of barbecue (en Inglés)

Formato

Libro Físico

Ilustrado por

Lolis Eric Elie

Editorial

University of North Carolina Press

Autor

Elie, Lolis Eric

Idioma

Inglés

N° páginas

283

Encuadernación

Tapa Blanda

Dimensiones

23.4x15.9x1.9 cm

Peso

0.46 kg.

ISBN

0807855561

ISBN13

9780807855560

Categorías

Ee. uu. región del sur
Cocinas nacional y regional
Cocina con aparatos y recipientes específicos

cornbread nation 2,the united states of barbecue (en Inglés)

Lolis Eric Elie (Ilustrado por) · University of North Carolina Press · Tapa Blanda

Libro Nuevo Importado

Envío: 19 a 25 días háb.

$ 158.638$ 79.319

-50%

Costos de importación incluídos en el precio ✅

Libro Nuevo

Quedan 100 unidades

$ 79.319

Llega entre el 19 Oct y el 28 Oct a Bogota, Cundinamarca. Seleccionar ubicación

Agregar a lista de deseos

Reseña del libro "cornbread nation 2,the united states of barbecue (en Inglés)"

Southern barbecue and barbecue traditions are the primary focus of Cornbread Nation 2, our second collection of the best of Southern food writing. "Barbecue is the closest thing we have in the United States to Europe's wines or cheeses; drive a hundred miles and the barbecue changes," writes John Shelton Reed. Indeed, no other dish is served a dozen different ways just between Memphis and Birmingham. In tribute to what Vince Staten calls "the slowest of the slow foods," contributors discuss the politics, sociology, and virtual religion of barbecue in the South, where communities are defined by what wood they burn, what sauce they make, and what they serve with barbecue. Jim Auchmutey links barbecue to the success of certain Southern politicians; Marcie Cohen Ferris looks at kosher brisket; and Robb Walsh investigates why black cooks have been omitted from the accepted histories of Texas barbecue, despite their seminal role in its development. Beyond the barbecue pit, John Martin Taylor sings the virtues of boiled peanuts, Calvin Trillin savors Cajun boudin, and Eddie Dean revisits his days driving an ice cream truck deep in the Appalachian Mountains. From barbecue to scuppernongs to popsicles, the forty-three newspaper columns, magazine pieces, poems, and essays collected here confirm that a bounty of good writing exists when it comes to good eating, Southern style.