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.
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