“Smokelore: A Short History of Barbecue in America” (University of Georgia Press), by Jim Auchmutey

A great deal could be written about barbecue, and much of it already has been.

An online search for books about barbecue yields more hits than even the most fanatical barbecue enthusiast is likely to read in one lifetime.

But this recent offering from the University of Georgia Press demonstrates there’s clearly room for one more.

In “Smokelore: A Short History of Barbecue in America,” Atlanta-based author Jim Auchmutey packs a vast store of history, culinary sociology and colorful anecdote into 266 richly illustrated pages. In the process, he delivers a thorough and entertaining discourse on a subject that has come

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