{"product_id":"republic-of-barbecue-9780292719989","title":"Republic of Barbecue","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eWhether you believe the best comes from Kansas City, Memphis, the Carolinas, or Texas, if you love barbecue, Republic of Barbecue offers a richly satisfying journey into the world of barbecue as food and culture, filled with first-person stories from pit\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003eThis beautiful collection, colorful enough to display as a coffee-table book, contributes significantly to the oral history tradition and the study of barbecue simultaneously. * Journal of American Folklore *\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eForeword: Plotting the Barbecue Republic, by John T. Edge\u003c\/li\u003e\n\u003cli\u003eAcknowledgments: We Raise Our Glasses\u003c\/li\u003e\n\u003cli\u003eSidebar: Twenty-four Hours of Barbecue\u003c\/li\u003e\n\u003cli\u003eIntroduction: The Life and Times of Central Texas Barbecue\u003c\/li\u003e\n\u003cli\u003eSection 1: Food and Foodways \u003cul\u003e\n\u003cli\u003eStories from Joe Sullivan, House Park Bar-B-Que, Austin, Texas\u003c\/li\u003e\n\u003cli\u003eThe Central Texas Plate\u003c\/li\u003e\n\u003cli\u003eA Pie Chart of Desserts Sidebar\u003c\/li\u003e\n\u003cli\u003eMiles of Hanging Meat: Legacies and Linkages of Sausage\u003c\/li\u003e\n\u003cli\u003eThings You Could Make A Smoker Out of If Your Name Is MacGyver Sidebar\u003c\/li\u003e\n\u003cli\u003eDrinking Texas History\u003c\/li\u003e\n\u003cli\u003eIn Homage to Big Red Sidebar\u003c\/li\u003e\n\u003cli\u003eStories from the Archie Family, Church of the Holy Smoke, New Zion Missionary Baptist Church Barbecue, Huntsville, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Marvin Dziuk, Dziuk's Meat Market, Castroville, Texas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eSection 2: Ideas of Place \u003cul\u003e\n\u003cli\u003eStories from Ben Wash, Ben's Long Branch Barbecue, Austin, Texas\u003c\/li\u003e\n\u003cli\u003eStories from the Inman Family, Inman's Ranch House, Marble Falls, Texas\u003c\/li\u003e\n\u003cli\u003eThe Bridge to Ben's: Connecting City Politics to Neighborhood Barbecue\u003c\/li\u003e\n\u003cli\u003ePlanes, Trains, and . . . Kayaks? Sidebar\u003c\/li\u003e\n\u003cli\u003eRed Dust, White Bread, Blue Collar at the Edges of Small-Town Texas\u003c\/li\u003e\n\u003cli\u003eBarbecue on Screen Sidebar\u003c\/li\u003e\n\u003cli\u003eStories from the Meyer Family, Meyer's Sausage Company and Meyer's Elgin Smokehouse, Elgin, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Terry Wootan, Cooper's Old Time Pit Barbecue, Llano, Texas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eSection 3: Dreaming of Old Texas and Original Barbecue \u003cul\u003e\n\u003cli\u003eStories from Vencil Mares, Taylor Cafe, Taylor, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Rick Schmidt, Kreuz Market, Lockhart, Texas\u003c\/li\u003e\n\u003cli\u003eKeep Your Eye on the Boll\u003c\/li\u003e\n\u003cli\u003eTimeline of Political Barbecues Sidebar\u003c\/li\u003e\n\u003cli\u003eBarbacoa? The Curious Case of a Word\u003c\/li\u003e\n\u003cli\u003eAuthenticity: The Search for the Real Thing\u003c\/li\u003e\n\u003cli\u003eStories from Aurelio Torres, Mi Madre's, Austin, Texas\u003c\/li\u003e\n\u003cli\u003eStories from the Bracewell Family, Southside Market, Elgin, Texas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eSection 4: Ways of Life \u003cul\u003e\n\u003cli\u003eStories from Nicole Dugas, Barbecuties, Austin, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Richard Lopez, Gonzales Food Market, Gonzales, Texas\u003c\/li\u003e\n\u003cli\u003eCavemen and Fire Builders: Manliness and Meat\u003c\/li\u003e\n\u003cli\u003eThe Feminine Mesquite\u003c\/li\u003e\n\u003cli\u003eBrides and Brisket Sidebar\u003c\/li\u003e\n\u003cli\u003e\"\u003ci\u003eNo Son Sandías\u003c\/i\u003e\": Girlhood on the Ranch\u003c\/li\u003e\n\u003cli\u003eStories from Bobby Mueller, Louie Mueller Barbecue, Taylor, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Joe Capello, City Market, Luling, Texas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eSection 5: Bright Lights, Barbecue Cities \u003cul\u003e\n\u003cli\u003eStories from Pat Mares, Ruby's Barbecue, Austin, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Waunda Mays, Sam's Barbecue, Austin, Texas\u003c\/li\u003e\n\u003cli\u003eEating Meat to the Beat: Music and Texas Barbecue\u003c\/li\u003e\n\u003cli\u003eBarbecue Melodies: Post Oak Smoke Gets in Their Eyes? Sidebar\u003c\/li\u003e\n\u003cli\u003eThinking Locally, Barbecuing . . . Globally?\u003c\/li\u003e\n\u003cli\u003eForeign Barbecue Sidebar\u003c\/li\u003e\n\u003cli\u003ePlaceless Barbecues: The Strange but True Story of Chains, Stands, and Interstates\u003c\/li\u003e\n\u003cli\u003eBarbecue Haute Cuisine: Brisket Gets Fancy Sidebar\u003c\/li\u003e\n\u003cli\u003eStories from Danny Haberman, Pok-e-Jo's Smokehouse, Inc., Austin, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Art Blondin, Artz Rib House, Austin, Texas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eSection 6: Modern Barbecue, Changing Barbecue \u003cul\u003e\n\u003cli\u003eStories from Jim McMurtry, Smokey Denmark Sausage Company, Austin, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Ronnie Vinikoff, Forestry Management, Rockdale, Texas\u003c\/li\u003e\n\u003cli\u003eIt Ain't Easy Being Green When You're Smoked (But Barbecue Is Trying!)\u003c\/li\u003e\n\u003cli\u003eFun With Numbers, or How Much in a Year? Sidebar\u003c\/li\u003e\n\u003cli\u003eTechno-cue? Barbecue in the Postindustrial Age\u003c\/li\u003e\n\u003cli\u003eStories from Don Wiley, D. Wiley, Inc., Buda, Texas\u003c\/li\u003e\n\u003cli\u003eStories from Tyler Graham, Graham Enterprises, Gonzales and Elgin, Texas\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eDaring to Go There: Sports and Barbecue Sidebar\u003c\/li\u003e\n\u003cli\u003ePersonal Barbecue Histories: Who We Are and How We Got Here\u003c\/li\u003e\n\u003cli\u003eMethodology Appendix: Fancy Words for How We Did What We Did Sidebar\u003c\/li\u003e\n\u003cli\u003eAs You Digest: Recommended Reading\u003c\/li\u003e\n\u003cli\u003eBeginnings, Not Endings Sidebar\u003c\/li\u003e\n\u003cli\u003eIndex\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"University of Texas Press","offers":[{"title":"Default Title","offer_id":49400854610263,"sku":"9780292719989","price":16.14,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780292719989.jpg?v=1730471752","url":"https:\/\/bookcurl.com\/products\/republic-of-barbecue-9780292719989","provider":"Book Curl","version":"1.0","type":"link"}