On Barbecue

You know the expression “do what you love and you’ll love what you do.” John Shelton Reed is living that life–tasting barbecue, judging it, hunting up the best, and writing about it. From this collection of his writings, a few themes emerge–regional styles, the development of expertise, and how they are both being threatened by corporate barbecue.

This review is from Chowline, the monthly newsletter of the Culinary Historians of Washington, DC, which begins their 2021-2022 season on September 12 with a talk by John Birdsall on his book, The Man Who Ate Too Much. To get the link, email info@chowdc.org or visit http://www.chowdc.org

About Appetite for Books

read, cook, eat, repeat
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