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Through in-depth analyses of barbecue and its producers, this book uncovers how processes and rhetoric surrounding a specific food product, and food culture as a whole, shape the food appearing on our plates. The book explores how food products evolve over time in response to changes in broader society.
List of contents
1: Eating Authentic Food: Producing and Consuming Authenticity in Food Culture
2: The Meaning of Barbecue: The Role of Place, Style, and Tradition
3: Beyond the Meat and Sauce: Barbecue as a Healthy Food Option
4: Real Barbecue Restaurant Have Smoke: The Impact of Environmental Concerns on Barbecue Techniques
5: Family, Commercialization, and Community Dynamics: The Future of Barbecue
6: The New Taste: Failed Authenticity and Changing Taste in Food Culture
Appendix: Oral History Participants
References
About the author
Kaitland M. Byrd is Lecturer in Sociology at Virginia Tech and a visiting scholar at the National Center for Institutional Diversity at the University of Michigan.
Summary
Through in-depth analyses of barbecue and its producers, this book uncovers how processes and rhetoric surrounding a specific food product, and food culture as a whole, shape the food appearing on our plates. The book explores how food products evolve over time in response to changes in broader society.
