Barbecue Bibliography

A Barbecue Bibliography


S. Jonathan Bass, How 'bout a Hand for the Hog': The Enduring Nature of the Swine as a Cultural Symbol of the South, Southern Culture, Vol. 1, No. 3, Spring 1995.

Craig Claiborne. Southern Cooking. New York: Times Books, 1987.

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

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

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

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

James Donald Mackenzie. Colorful Heritage: An Informal History of Barbecue Presbyterian Church and Bluff Presbyterian Church. Olivia, NC: Rev. James Mackenzie, 1969.

Ernest Matthew Mickler. White Trash Cooking. Berkeley: 10 Speed Press, 1986.

Charles L. Perdue, Jr., ed. Pigsfoot Jelly and Persimmon Beer. Santa Fe: Ancient City Press, 1992.

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

Mary Anne Schofield, ed. Cooking by the Book: Food in Literature and Culture. Bowling Green: Bowling Green State University Popular Press, 1989.

Jane and Michael Stern. Good Food. New York: Alfred A. Knopf, 1983.

Charles Reagan Wilson and William Ferris, eds. Encyclopedia of Southern Culture. Chapel Hill: UNC Press, 1989.


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