Real Southern Barbecue
Constructing Authenticity in Southern Food Culture
Seiten
2019
Lexington Books (Verlag)
978-1-4985-9335-9 (ISBN)
Lexington Books (Verlag)
978-1-4985-9335-9 (ISBN)
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.
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.
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.
Kaitland M. Byrd is lecturer in sociology at Virginia Tech.
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
| Erscheinungsdatum | 10.05.2021 |
|---|---|
| Verlagsort | Lanham, MD |
| Sprache | englisch |
| Maße | 159 x 232 mm |
| Gewicht | 376 g |
| Themenwelt | Sozialwissenschaften |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-4985-9335-6 / 1498593356 |
| ISBN-13 | 978-1-4985-9335-9 / 9781498593359 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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Buch | Hardcover (2023)
Verlag Eugen Ulmer
CHF 169,00
