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dc.contributor.authorBove, Ally
dc.contributor.authorDrawdy, Jon
dc.contributor.authorMitchell, Dylan
dc.contributor.authorMoye, Logan
dc.contributor.authorThompson, Seth
dc.contributor.authorTurnquist, Tayler
dc.contributor.authorWagner, Michael
dc.date.accessioned2013-05-30T15:03:24Z
dc.date.available2013-05-30T15:03:24Z
dc.date.issued2013-05-30
dc.identifier.urihttp://hdl.handle.net/10898/1520
dc.description.abstractMany people claim that barbecue is becoming a relic, but throughout history, barbecue has always been adaptive and changing.en_US
dc.language.isoen_USen_US
dc.subjectbarbecue
dc.subjectGary Kerce
dc.subjectTommy Tucker
dc.titleAdaptations of Barbecueen_US
dc.typeArticleen_US
refterms.dateFOA2020-09-29T13:42:39Z


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  • English 236; 2013 projects
    This course will examine southern foodways from a critical perspective. We will study the region’s culinary history, the important role of poverty and climate in developing southern food, the relationship between food and race/class/gender dynamics, food as a sign of regional identity, and the cultural representation of southern food.

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