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John Shelton Reed's Barbecue celebrates a southern culinary tradition forged in coals and smoke. Since colonial times southerners have held barbecues to mark homecomings, reunions, and political campaigns, today barbecue signifies celebration as much as ever. In a lively and amusing style, Reed traces the history of southern barbecue from its roots in the sixteenth-century Caribbean, showing how this technique of cooking meat established itsel...

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Too often depicted as a region with a single, dominant history and a static culture, the American South actually comprises a wide range of unique places and cultures, each with its own history and evolving identity. John Shelton Reed's Mixing It Up is a medley of writings that examine how ideas of the South, and what it means to be southern, have changed over the last century. Through essays, op-eds, speeches, statistical reports, elegies, pan...

In the years following World War I, the New Orleans's French Quarter attracted artists and writers with its low rents, faded charm, and colorful street life. By the 1920s Jackson Square had become the center of a vibrant if short-lived bohemia. A young William Faulkner and his roommate William Spratling, an artist who taught at Tulane, were among the "artful and crafty ones of the French Quarter, " as they styled themselves. In Dixie Bohemia J...

Originally published in 2003 by the University of Missouri Press"--Title page verso.

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This work collects some of John Shelton Reed's classic essays which offer an introduction to the sociology of the South. Beginning with the roots of regional sociology, Reed examines threads of continuity and change in southern sociology, including issues like southern stereotypes.

This work collects some of John Shelton Reed's classic essays which offer an introduction to the sociology of the South. Beginning with the roots of regional sociology, Reed examines threads of continuity and change in southern sociology, including issues like southern stereotypes.

First published in 1972, The Enduring South challenges the conventional wisdom that economic development, urbanization, and the end of racial segregation spelled the end of a distinctive Southern culture. In this edition, John Reed updates the public opinion data to the 1980s and reinforces the book's original conclusions: Southerners are different and are likely to stay that way.

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. This title explores the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish.

In the years following World War I, the New Orleans French Quarter attracted artists and writers with its low rents, faded charm, and colorful street life. By the 1920s Jackson Square had become the center of a vibrant if short-lived bohemia. A young William Faulkner and his roommate William Spratling, an artist who taught at Tulane University, resided among the "artful and crafty ones of the French Quarter." In Dixie Bohemia John Shelton Reed...

In the informal, engaging essays brought together in ONE SOUTH, John Shelton Reed focuses on the South's strong regional identity and on the persistence, well into the last decades of the twentieth century, of Southern cultural distinctiveness. Reed argues that Southerners are similar in much the same way that members of an ethnic group are similar. He discusses the South's shared cultural values, ranging from serious examinations of Southern ...

Creating a sort of periodic table of the southern populace, "Southern Folk, Plain and Fancy" catalogs and describes the several social types--gentleman and lady, "lord of the lash" and cunning belle, fun-loving "good old boy, " depraved redneck, and other figures--that have animated the region since antebellum times.

Reed dissects topics both whimsical and important, from university courses for eliminating one's southern accent, to northerners moving south, to the permutations of barbecue, to race....The South is a funny place, he says, now more than ever.

Celebrates a southern culinary tradition forged in coals and smoke. In a lively and amusing style, John Shelton Reed traces the history of southern barbecue from its roots in the sixteenth-century Caribbean, showing how this technique of cooking meat established itself in the coastal South and spread inland from there.

North Carolina is home to the longest continuous barbecue tradition on the North American mainland. Now available for the first time in paperback, Holy Smoke is a passionate exploration of the lore, recipes, traditions, and people who have helped shape North Carolina's signature slow-food dish. A new preface by the authors examines the latest news, good and bad, from the world of Tar Heel barbecue, and their updated guide to relevant writing, ...