Real Southern Barbecue

Constructing Authenticity in Southern Food Culture

Inbunden, Engelska, 2019

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This book examines how processes and rhetoric surrounding a specific food product—and food culture as a whole—shape the food appearing on our plates and how they impact people’s health and market dynamics. The book takes an in-depth look at barbecue chefs and restaurant owners to triangulate the relationship between producers and their products. It explores the intersection of deindustrialization, commercialization, and changing health concerns as well as the changes in food culture, highlighting the need for producers to justify their positioning in response to commercialization and changing environmental laws and concerns. Finally, it analyzes the creation of authentic food products and questions how these products evolve over time in response to changes in broader society.

Produktinformation

Utgivningsdatum2019-07-11
Mått159 x 232 x 17 mm
Vikt376 g
FormatInbunden
SpråkEngelska
Antal sidor128
FörlagBloomsbury Publishing Plc
ISBN9781498593359

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Kulturvetenskap inom Samhalle och politik

1: Eating Authentic Food: Producing and Consuming Authenticity in Food Culture2: The Meaning of Barbecue: The Role of Place, Style, and Tradition3: Beyond the Meat and Sauce: Barbecue as a Healthy Food Option4: Real Barbecue Restaurant Have Smoke: The Impact of Environmental Concerns on Barbecue Techniques5: Family, Commercialization, and Community Dynamics: The Future of Barbecue6: The New Taste: Failed Authenticity and Changing Taste in Food CultureAppendix: Oral History ParticipantsReferences

Kaitland Byrd’s Real Southern Barbecue is not your Grandpappy’s nostalgia for the joys of chopped pork. Byrd recognizes that barbecue restaurants must operate on the illusion of authenticity – the idea of the rural South. However, she also realizes insightfully, surprisingly, and crucially that in the 21st Century, these establishments must meld tradition with contemporary values. Increasingly BBQ shacks must be healthy, environmentally-friendly, socially conscious, and operating within a modern economy. The balance is not always easy or comfortable. Relying on interviews with pitmasters, Byrd delights in puncturing our culturally-set illusions about Southern foodways. I was startled and delighted by Byrd’s refusal to accept the myth of unchanging ‘cue.