Digging in and Pigging Out: The Truth about Food and Men

Digging in and Pigging Out: The Truth about Food and Men

by Roger Welsch, Jim Harrison
     
 
Roger Welsch says, "Men are meant to cook. Food and men go hand in hand. The secret is, however they may feel about cooking, men like to eat."

Indeed, men and women will laugh out loud as Welsch takes the reader on a tour of the manly world of cooking and eating. From tips on how to make Gin & Tonic BBQ Ribs (Hint: Drink while you cook), anecdotes about a man's

Overview

Roger Welsch says, "Men are meant to cook. Food and men go hand in hand. The secret is, however they may feel about cooking, men like to eat."

Indeed, men and women will laugh out loud as Welsch takes the reader on a tour of the manly world of cooking and eating. From tips on how to make Gin & Tonic BBQ Ribs (Hint: Drink while you cook), anecdotes about a man's ideal restaurant (a place where you can eat canned food over a sink) and places to cook these delectable meals (huge firepits, car-size barbecue grills, custom-built smokehouses), Welsch proves to the reader that men need to get in touch with their inner chef and have a few laughs at the same time. Diggin' In & Piggin' Out is sure to appeal to the crowd who enjoys the humor of Dave Barry, Tim Allen and Lewis Grizzard.

Editorial Reviews

Kirkus Reviews
That guy in the bib overalls who shows up on TV on Sunday mornings offers a tongue-in-cheek celebration of the larger meaning of the comestibles he likes. He will, it is clear, eat anything (and is proud of it).

Welsch (Touching the Fire, 1992, etc.), anthropologist, folklorist, and dedicated trencherman of CBS Sunday Morning, describes the pleasures of very down-home, almost Neolithic, cookery. Mama's gelatinous rice, cowboy frybread, frumenty (wet wheat), and "lachs" (his spelling for the pink fish that, in the east, accompanies a schmear on a bagel) are all liable to grace his table. Lutefisk, beaver tail, and frequently porcine byproducts are grist for his mill. Welsch tries his darndest to entice the reader to partake of the delicacies he so ardently describes. Unless you are turned on by the thought of ingesting cold bacon grease while squatting in a duck blind, it's no sale. The text is larded with "recipes" that are both wildly (and intentionally) idiosyncratic and antinutritional. In the instructions for baked beans: "add cut-up bacon, hamhocks, spam, wienies, old pork chops, bacon ends, fatback, sowbelly, etc." The portly Sage of Dannebrog, Neb. (pop. 322), is right: This is strictly guy stuff. They don't teach this sort of respect for gustatory adventure in "Woman School," Welsch reports. The fun with food is easygoing and the wit is bucolic. (Welsch reinforces the style by not following the noun "couple" with the preposition "of"; it's "a couple this" and "a couple that.") The text is as likely to satisfy as a six-pack of the local beer and "boom John Carter's Huevos Rancheros," and is just as comfortable.

A light ethnogastronomy of male feeding habits, of beans, bier mit tchuss, and such. Inevitably, just a bit gaseous.

Product Details

ISBN-13:
9780060187170
Publisher:
HarperCollins Publishers
Publication date:
05/28/1997
Pages:
240
Product dimensions:
5.75(w) x 8.54(h) x 0.97(d)

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