Republic of Barbecue: Stories Beyond the Brisket

Republic of Barbecue: Stories Beyond the Brisket

by Elizabeth S. D. Engelhardt
     
 

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"It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue

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Overview

"It's no overstatement to say that the state of Texas is a republic of barbecue. Whether it's brisket, sausage, ribs, or chicken, barbecue feeds friends while they catch up, soothes tensions at political events, fuels community festivals, sustains workers of all classes, celebrates brides and grooms, and even supports churches. Recognizing just how central barbecue is to Texas's cultural life, Elizabeth Engelhardt and a team of eleven graduate students from the University of Texas at Austin set out to discover and describe what barbecue has meant to Texans ever since they first smoked a beef brisket." "Republic of Barbecue presents a fascinating, multifaceted portrait of the world of barbecue in Central Texas. The authors look at everything from legendary barbecue joints in places such as Taylor and Lockhart to feedlots, ultra-modern sausage factories, and sustainable forests growing hardwoods for barbecue pits. They talk to pit masters and proprietors, who share the secrets of barbecue in their own words. Like side dishes to the first-person stories, short essays by the authors explore a myriad of barbecue's themes - food history, manliness and meat, technology, nostalgia, civil rights, small-town Texas identity, barbecue's connection to music, favorite drinks such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer - to mention only a few. An ode to Texas barbecue in films, a celebration of sports and barbecue, and a pie chart of the desserts that accompany brisket all find homes in the sidebars of the book, while photographic portraits of people and places bring readers face-to-face with the culture of barbecue." Whether you have never been to Central Texas or have beenfollowing the barbecue trail here for years, this book will take you on a new journey in the food and culture of the rebellious, proud, and dynamic republic of barbecue.

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Editorial Reviews

When University of Texas professor Elizabeth Engelhardt and 11 of her American Studies graduate students set out to study the life and culture of barbecue in central Texas, they were expecting more than good meals. They did receive hearty sustenance from brisket, ribs, chicken, and other grill specialties, but they also gained unprecedented insights into the inner workings of barbecue joints, sausage factories, and small-town socializing. Republic of Barbecue surprises us with its subject, then seduces us with tales of a Lone Star institution.

Product Details

ISBN-13:
9780292782143
Publisher:
University of Texas Press
Publication date:
01/01/2010
Series:
Bridwell Texas History Series
Sold by:
Barnes & Noble
Format:
NOOK Book
File size:
14 MB
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This product may take a few minutes to download.

What People are saying about this

John Shelton Reed and Dale Volberg Reed
Tar Heels probably shouldn’t own up to liking Texas barbecue, but we have no hesitation about saying that we love this book about it. The voices of the folks who make it happen and this book’s wonderful photographs add up to a splendid portrait of Lone Star barbeculture.

Meet the Author

ELIZABETH S. D. ENGELHARDT, Associate Professor of American Studies at the University of Texas at Austin, writes and studies food, gender, race, and class in the southern United States. She and eleven of her graduate students set out to study the life and culture of barbecue in central Texas. They’re a diverse group that includes native Texans, people from other barbecue strongholds of the U.S. South, a Chicagoan, and even a couple of northeasterners. They all share a passion for listening to stories, debating and trying to understand American cultures, and eating lots of barbecue.

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