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
     
 

Roger reveals man's own unique brand of cuisine - from how to properly prepare gin and tonic barbecued ribs (hint: drink while you cook) to man's ideal restaurant (a place where you can eat canned food over a sink). He also identifies the two secrets of preparing manly food - meal and fire. Most of his meals are not prepared in a traditional kitchen (no longer man's… See more details below

Overview

Roger reveals man's own unique brand of cuisine - from how to properly prepare gin and tonic barbecued ribs (hint: drink while you cook) to man's ideal restaurant (a place where you can eat canned food over a sink). He also identifies the two secrets of preparing manly food - meal and fire. Most of his meals are not prepared in a traditional kitchen (no longer man's home) but outdoors, in huge fire pits, car-size barbecue grills, and custom-built smoke-houses. These revelations are just the beginning of this richly funny tour of food, the men who eat it, and the women who join them. Peppered throughout the book are Roger's favorite recipes, which will leave you spent and satiated: Uncle Roger's Nutritional Bombshells, Mick's Blind Duck, Linda's Man-Magnet Mashed Potatoes, Boom John Carter's Huevos Rancheros (Acts One and Two), Red Beer, and Wild Fruit Wines. You can make the stuff yourself, or if you're clever enough, find someone who'll make it for you.

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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