Winner, Barbara Sudler Award, Colorado Historical Society, 2010
It's no overstatement to say that the state of Texas is a republic
of barbecue. Whether it's brisket, sausage, ribs, or chicken,
barbecue feeds friends while they catch up, soothes tensions at
political events, fuels community festivals, sustains workers of
all classes, celebrates brides and grooms, and even supports
churches. Recognizing just how central barbecue is to Texas's
cultural life, Elizabeth Engelhardt and a team of eleven graduate
students from the University of Texas at Austin set out to discover
and describe what barbecue has meant to Texans ever since they
first smoked a beef brisket. Republic of Barbecue presents a
fascinating, multifaceted portrait of the world of barbecue in
Central Texas. The authors look at everything from legendary
barbecue joints in places such as Taylor and Lockhart to feedlots,
ultra-modern sausage factories, and sustainable forests growing
hardwoods for barbecue pits. They talk to pit masters and
proprietors, who share the secrets of barbecue in their own words.
Like side dishes to the first-person stories, short essays by the
authors explore a myriad of barbecue's themes-food history,
manliness and meat, technology, nostalgia, civil rights, small-town
Texas identity, barbecue's connection to music, favorite drinks
such as Big Red, Dr. Pepper, Shiner Bock, and Lone Star beer-to
mention only a few. An ode to Texas barbecue in films, a
celebration of sports and barbecue, and a pie chart of the desserts
that accompany brisket all find homes in the sidebars of the book,
while photographic portraits of people and places bring readers
face-to-face with the culture of barbecue.
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