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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. <http://www.lifeintheusa.com/food/barbecue.htm> 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. <http://www.npr.org/templates/story/story.php?storyId=4131022> 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. <http://www.southernfoodways.com/oral_history/tnbbq/M00_index.shtml> 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. <http://www.southernfoodways.com/oral_history/tnbbq/R00_index.shtml> 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. <http://www.storysouth.com/winter2003/bbqframe.html> .