On Barbecue

Reed’s original and provocative voice carries through this collection, which spans more than twenty years of barbecue lore. A lover of tradition whose study of regional distinctions has made him prize and defend them, Reed writes with conviction on what “real” barbecue looks, smells, and tastes like. He delves into the history of barbecue and even the origins of the word barbecue itself. Other topics include present-day barbecue, Carolina ’cue and other regional varieties, and even the role of "barbeculture" in the 2016 U.S. presidential elections. Anyone with an interest in this signature American food will find themselves immersed in this book’s accessible, conversational, and frequently tart pages. From one of the wittiest and most knowledgeable authors writing on the subject, is essential reading.