A Barbecue Bibliography

S. Jonathan Bass.  "How 'bout a Hand for the Hog': The Enduring Nature of the Swine as a Cultural Symbol of the South", Southern Culture, Vol. 1, No. 3, Spring 1995.

Craig Claiborne.  Southern Cooking.  New York:  Times Books, 1987.

Mary Douglas, ed.  Food in the Social Order. New York: Russell Sage Foundation, 1984.

John Egerton.  Southern Food: At Home, On the Road, In History.  New York:  Alfred A Knopf, 1987.

Sam Bowers Hilliard.  Hog Meat and Hoecake: Food Supply in the Old South.  Carbondale:  Southern Illinois University Press, 1972.

Jeremy MacClancy.  Consuming Culture: Why You Eat What You Eat.  New York:  Henry Holt and Company, 1992.

James Donald Mackenzie.  Colorful Heritage:  An Informal History of Barbecue Presbyterian Church and Bluff Presbyterian Church.  Olivia, NC:  Rev. James Mackenzie, 1969.

Ernest Matthew Mickler.  White Trash Cooking.  Berkeley:  10 Speed Press, 1986.

Charles L. Perdue, Jr., ed.  Pigsfoot Jelly and Persimmon Beer.  Santa Fe:  Ancient City Press, 1992.

Joe Gray Taylor.  Eating, Drinking and Visiting in the Old South.  Baton Rouge:  Louisiana State University Press, 1982.

Mary Anne Schofield, ed.  Cooking by the Book: Food in Literature and Culture.  Bowling Green:  Bowling Green State University Popular Press, 1989.

Jane and Michael Stern.  Good Food.  New York:  Alfred A. Knopf, 1983.

Charles Reagan Wilson and William Ferris, eds.  Encyclopedia of Southern Culture.  Chapel Hill:  UNC Press, 1989.