Barbecue: Smoke, Sauce, and History Bibliography

Auchmutey, Jim. The Ultimate Barbecue Sauce Cookbook: Your Guide to the Best Sauces, Rubs, Sops, Mops, and Marinades. Atlanta: Longstreet Press, 1995.

Baker, T. Lindsay. The First Polish Americans: Silesian Settlements in Texas. College Station, TX: Texas A&M University Press, 1979.

Barker, Ben and Karen Barker. Not Afraid of Flavor. Chapel Hill: University of North Carolina Press, 2000.

Bass, S. Jonathan. “How ‘bout a Hand for the Hog’: The Enduring Nature of the Swine as a Cultural Symbol of the South.” Southern Cultures Vol 1 No 3 (Spring 1995): 301-320.

Baylor County Historical Society. Salt Pork to Sirloin: The History of Baylor County, Texas, from 1879 to 1930. Quanah, TX: Nortex Offset Publishing, Inc., 1972.

Brantley, Max. “The Ribs Hit the Fan: The Politics of Barbecue.” Arkansas Gazette. 21 June 1977: 2B.

Carriere, J.M. “Indian and Creole Barboka, American Barbecue.” Language Vol 13 No 2 (April 1937): 148-150.

Cecelski, David and Mary Lee Kerr. “Hog Wild.” Southern Exposure Vol XX No 3 (Fall 1992): 8-15.

Clark, Kathleen Ann. Defining Moments: African American Commemoration and Political Culture in the South, 1863-1913. Chapel Hill: University of North Carolina Press, 2005.

Crosby, Alfred W. The Columbian Exchange: Biological and Cultural Consequences of 1492. Westport, CT: Greenwood Publishing Company, 1972.

Davis, Ardie. The Great Barbecue Sauce Book: A Guide with Recipes. Berkeley: Ten Speed Press, 1999.

Douglas, Mary, ed. Food in the Social Order. New York: Russell Sage Foundation, 1984.

Dupre, Daniel. “Barbecues and Pledges: Electioneering and the Rise of Democratic Politics in Antebellum Alabama.” The Journal of Southern History Vol 60 No 3 (August 1994): 479-512.

Edge, John T. Southern Belly. Chapel Hill: Algonquin Books, 2007.

------. “Redesigning the Pig.” Gourmet (July 2005).

Egerton, John. Southern Food: At Home, On the Road, In History. New York: Alfred A. Knopf, 1987.

Elie, Lolis Eric, ed. Cornbread Nation 2: The United States of Barbecue. Chapel Hill: University of North Carolina Press, 2004.

Elie, Lolis Eric. Smokestack Lightning: Adventures in the Heart of Barbecue Country. New York: Farrar, Strauss, and Giroux, 1996.

Essman, Elliot. “Barbecue.” Life in the USA 2006. Accessed11 December 2006.

Ferris, Marcie Cohen. Matzoh Ball Gumbo: Culinary Tales of the Jewish South. Chapel Hill: University of North Carolina, 2005.

Garner, Bob. North Carolina Barbecue: Flavored by Time. Winston-Salem, NC: John F. Blair Publisher, 1996.

Gold, Jonathan. “Smoke Gets in Your Eyes.” Travel & Leisure April 2000: 192+.

Hale, Smoky. The Great American Barbecue and Grilling Manual. McComb, MS: Abacus Publishing, 2002.

Hedgepeth, William. The Hog Book. Athens: University of Georgia Press, 1998.

Henderson, Fergus. The Whole Beast: Nose to Tail Eating. New York: Ecco, 2004.

Hendricks, Bobby. Barbeque with Mr. Bobby Que. Memphis, TN: Wimmer Brothers Books, 1976.

Heneberry, Mike and Kerren Barbas. The Little Black Book of Barbecue: The Essential Guide to Grilling, Smoking, and BBQ. Mount Vernon, NY: Peter Pauper Press, 2004.

Hilliard, Sam Bowers. Hog Meat to Hoecake: Food Supply in the Old South, 1840-1860. Carbondale: Southern Illinois University Press, 1972.

Hirsch, George. Know Your Fire. New York: HP Books, 1999.

Hitt, Jack. “A Confederacy of Sauces.” New York Times Magazine 26 August 2001: 28- 31.

Hughes, Dorothy B. The Big Barbecue. New York: Random House, 1949.

Jamison, Cheryl Alters and Bill Jamison. Smoke & Spice: Cooking with Smoke, the Real Way to Barbecue. Boston: Harvard Common Press, 1994 (2003).

Jarman, Rufus. “Dixie’s Most Disputed Dish.” Saturday Evening Post 7 March 1954: 36- 91.

Johnson, Greg and Vince Staten. Real Barbecue. New York: Harper Collins, 1988.

Jordan, Terry G. Trails to Texas: Southern Roots of Western Cattle Ranching. Lincoln: University of Nebraska Press, 1981.

Kaminsky, Peter. Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them. New York: Hyperion, 2005.

Karmel, Elizabeth. Taming the Flame: Secrets for hot-and-Quuick Grilling and Low-and- Slow BBQ. New York: Wiley, 2005.

The Kitchen Sisters. “Campaign Cooking: Hot on the Trail.” National Public Radio 29 October 2004. Accessed 11 December 2006.

Lovegren, Sylvia. “Barbecue.” American Heritage Vol 54 Issue 3 (June 2003): 36-44.

MacClancy, Jeremy. Consuming Culture: Why You Eat What You Eat. New York: Henry Holt and Company. 1992.

Marianski, Stanley, Adam Marianski and Robert Marianski. Meat Smoking and Smokehouse Design. Parker, CO: Outskirts Press, 2006.

May, Mark. Mark May’s Hog Cookbook. Silver Spring: MD: Rosedale Press, 1983.

McKee, Peter. “It’s the Cue: The Life-Altering Impact of Southern Food on One Unsuspecting Yankee.” Cornbread Nation 2: The United States of Barbecue. Ed., John Egerton for the Southern Foodways Alliance. Chapel Hill: University of North Carolina Press, 2002: 216-222.

“Memphis Barbecue.” Southern Foodways Alliance Oral History Initiative. Accessed 14 December 2006.

Mills, Mike. Peace, Love, & Barbecue: Recipes, Secrets, Tall Tales, and Outright Lies from the Legends of Barbecue. Emmaus, PA: Rodale Books, 2005.

Neville, Gwen Kennedy. Kinship and Pilgrimage: Rituals of Reunion in American Protestant Culture. New York: Oxford University Press, 1987.

O’Briant, Don. Backroad Buffets and Country Cafes: A Southern Guide to Meat-and- Threes and Down-home Dining. Winston-Salem, NC: John F. Blair, 1998.

Oldenburg, Ray. The Great Good Place: Cafes, Coffee Shops, Bookstores, Bars, Hair Salons, and Other Hangouts at the Heart of a Community. New York: Paragon House, 1991.

Perl, Lila. Red-Flannel Hash and Shoo-Fly Pie: American Regional Foods and Festivals. Cleveland: The World Publishing Company, 1965.

Raichlen, Steven. The Barbecue! Bible. New York: Workman, 1998.

Reed, John Shelton. “Queuing up for Q in London’s East End.” Southern Cultures Vol 11 Issue 3 (Fall 2005): 82-87.

Root, Waverley and Richard de Rochemont. Eating in America: A History. New York: William Morrow, 1976.

Rountree, Moses. The Success Story of Adam Scott, the “Barbecue King.” Goldsboro, NC: Nash Printing Company, 1977.

“Rural Tennessee Barbecue.” Southern Foodways Alliance Oral History Initiative. Accessed 14 December 2006.

Sauceman, Fred. Home and Away: A University Brings Food to the Table. Johnson City: East Tennessee State University, 2000.

Schlesinger, Chris and John Willoughby. Let the Flames Begin: Tips, Techniques, and Recipes for Real Live Fire Cooking. New York: W.W. Norton, 2002.

Schultz, Phillip Stephen. Cooking with Fire and Smoke. New York: Simon & Schuster, 1986.

Seale, Bobby. Barbeque’n with Bobby. Berkeley: Ten Speed Press, 1988.

Shweder, Richard A. Why Do Men Barbecue?: Recipes for Cultural Psychology. Cambridge: MA: Harvard University Press, 2003.

Sokolov, Raymond. Why We Eat What We Eat: How the Encounter Between the New and Old World Changed the Way Everyone on the Planet Eats. New York: Summit Press, 1991.

Staples, Brent. “South Carolina: The Politics of Barbecue and the Battle of Piggie Park.” New York Times 16 September 2002: A16.

Stogner, Johnny. Barbecue: Lexington Style. Lexington, NC: Stogner Publishing, 1996.

Tannahill, Reay. Food in History. New York: Crown, 1988.

Taylor, Joe Gray. Eating, Drinking, and Visiting in the Old South. Baton Rouge: Louisiana State University Press, 1982.

Thompson, Michael. “‘Everything But the Squeal’: Pork as Culture in Eastern North Carolina.” North Carolina Historical Review Vol 82 Issue 4 (October 2005): 464- 498.

Trillin, Calvin. Feeding a Yen: Savoring Local Specialties from Kansas City to Cuzco. New York: Random House, 2003.

------. Tummy Trilogy. New York: Farrar, Straus, and Giroux, 1994.

Viola, Herman J. and Carolyn Margolis, eds. Seeds of Change: 500 Years Since Columbus. Washington, DC: Smithsonian Institution, 1991.

Voltz, Jeanne. Barbecued Ribs, Smoked Butts, and Other Great Feeds. New York: Knopf, 1990.

Walker, Alice. The Color Purple. New York: Harcourt Brace Jovanovich, 1982.

Wall, Allie Patricia. Hog Heaven: A Guide to South Carolina Barbecue. Sandlapper Publishing Company, 1979.

Walsh, Robb. Legends of Texas Barbecue Cookbook: Recipes and Recollections from the Pit Bosses. Chronicle, 2002.

------. “Summer and Smoke.” Natural History Vol 105 Issue 8 (August 1996): 68-72.

Watson, Lyall. The Whole Hog: Exploring the Extraordinary Potential of Pigs. Washington, DC: Smithsonian 2004.

Weeks, Linton. “Barbecue U.” Washington Post Magazine. (April 1, 1990) W32.

York, Jake Adam. “The Marrow of the Bone of Contention: A Barbecue Journal.” Story South Winter 2003. Accessed 11 December 2006.