Hardcover

ISBN 10: 0374266468 ISBN 13: 9780374266462

Publisher: Farrar Straus & Giroux (T), 1996

A humorous cultural study of the art of the barbecue brings readers from the cow heads of south Texas and the pig snouts of East St. Louis to the competition circuit events of Memphis and the Big Pig Jig in Vienna, Georgia.

Review:

Through vivid descriptions of restaurants and barbecue joints around the country, stirred together with legends and bits and pieces of barbecue history, Lolis Eric Elie profiles the largely American pastime of barbecuing. Traveling from Texas to the Carolinas, the author chronicles the lore and traditions of the barbecue belt and collects recipes, descriptions and photographs of everything from barbecued cows' faces to pigs' snouts, on his quest to determine barbecue's role in American culture.

From the Publisher:

*This new edition of what many consider to be the anthropological bible on the history and soul of barbecue features a new introduction, over 50 recipes, and 80 black-and-white photographs.