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On football weekends in the United States, thousands of fans gather
in the parking lots outside of stadiums, where they park their
trucks, let down the gates, and begin a pregame ritual of drinking
and grilling. Tailgating, which began in the early 1900s as a
quaint picnic lunch outside of the stadium, has evolved into a
massive public social event with complex menus, extravagant
creative fare, and state-of-art grilling equipment. Unlike
traditional notions of the home kitchen, the blacktop is a highly
masculine culinary environment in which men and the food they cook
are often the star attractions. Gridiron Gourmet examines
tailgating as shown in television, film, advertising, and
cookbooks, and takes a close look at the experiences of those
tailgaters who are as serious about their brisket as they are about
cheering on their favorite team, demonstrating how and why the
gendered performances on the football field are often matched by
the intensity of the masculine displays in front of grills,
smokers, and deep fryers.
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