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MEMPHIS TN
essay by Joe York
photos by Amy Evans
This project funded by a grant from the National Pork Board
Barbecue Bibliography
The ABC of Barbecue. Mount Vernon, NY: Peter Pauper Press, 1954.
Alabama Gas Company. A Taste of the South. Seacoast Publishing, 1994.
Ames, Mark and Roberta. Barbecues. New York: Warner Paperback Library, 1973.
Auchmutey, Jim. The Ultimate Barbecue Sauce Cookbook. Atlanta: Longstreet Press, 1995.
Baker T. Lindsay, The First Polish Americans: Silesian Settlements in Texas. College Station, TX: Texas A&M University Press, 1979.
Ball, Charles E. Building the Beef Industry: A Century of Commitment. Denver: National Cattlemen's Foundation, 1998.
Barbecue Cook Book. Owings Mills, MD: Ottenheimer Publishers, 1964
Barich, David. The American Grill. San Francisco: Chronicle Books, 1994.
Baylor County (Texas) Historical Society. Salt Pork to Sirloin: The History of Baylor County, Texas, from 1879 to 1930. Quanah, TX: Nortex, 1972 (or 1977).
Beard, James. Argosy Barbecue Cook Book. Popular Publications, Inc, 1952.
Beard, James. Barbecue With Beard. New York: Golden Press, 1975.
Beard, James. The Complete Book of Barbecue and Rotisserie Cooking. Indianoplis: Bobbs-Merrill (or New York: Maco), 1954.
Beard, James. New Barbecue Cookbook. New York: Random House, 1958.
Beinhorn, Courtenay. Beinhorn's Mesquite Cookery. Austin: Texas Monthly Press, 1986.
Bessinger, Maurice. Defending My Heritage: The Maurice Bessinger Story. West Columbia, SC: LMBONE-LEHONE, 2001.
Bradley, Robert M. A Sketch of Granny Short's Barbecue, and the General Statutes of Kentucky. Louisville: Bradley & Gilbert, 1879.
Brand, Rosemary. Early Fair Foods and Barbecuing Guilford, CT: Colonial Williamsburg Foundation/OPUS Publications, 1989.
Brown, C. J. Cattle on a Thousand Hills: A History of the Cattle Industry in Arkansas. Fayetteville: University of Arkansas Press, 1996.
Browne, Rick. Barbecue America: A Pilgrimage in Search of America's Best Barbecue. Alexandria, VA: Time-Life, 1999.
Chelf, Vicki Rae, and Dominique Biscotti. The Sensuous Vegetarian Barbecue. Garden City Park, NY: Avery, 1994.
Cismowski, Doris (director). The Secrets, Sauces, and Savvy of American Barbecue and Grilling. San Francisco: Serendipity Communications, Inc., 1986.
Crosby, Alfred, W. The Columbian Exchange: Biological and Cultural Consequences of 1492. Westport, CT: Greenwood Publishing Company, 1972.
Cusick, Heidi Haughy. Soul and Spice: African Cooking in the Americas. San Francisco: Chronicle Books, 1995.
Davis, Fred. Yearning for Yesterday. New York: Free Press, 1979.
Edge, John T. Southern Belly. Athens, GA: Hill Street Press, 2000.
Egerton, John, ed. Cornbread Nation 1: The Best of Southern Food Writing. Chapel Hill: University of North Carolina Press, 2002.
Egerton, John. Southern Food: At Home, On the Road, In History. Chapel Hill: University of North Carolina Press, 1993.
Elie, Lolis Eric. Smokestack Lightning: Adventures in the Heart of Barbecue Country. New York: Farrar, Strauss, and Giroux, 1996.
Ewing, Sherm. The Ranch: A Modern History of the North American Cattle Industry. Missoula, Montana: Mountain Press Publishing Company, 1995.
Fabre-Vassas, Claudine. The Singular Beast: Jews, Christians & the Pig. Translated by Carol Volk. New York: Columbia University Press, 1997.
Famularo, Joseph J. The Joy of Grilling. New York: Barron's, 1988.
Garner, Bob. Bob Garner's Guide to North Carolina Barbecue. Winston-Salem: Blair, 2002.
Garner, Bob. North Carolina Barbecue: Flavored By Time. Winston-Salem: Blair, 1996.
Golovin, Ripley. "In Xanadu Did Barbecue": A Historical Examination of the Evolution of an American Institution, the Backyard Barbecue, a Product of Our Changing Culture.-- Senior Project, Vassar College, February, 1981.
Griffith, Dotty. Celebrating Barbecue. New York: Simon and Schuster, 2002.
Guthrie, Jayne Doyle, ed. Memphis Bar-B-Que (Barbecue, Bar-B-Q, B-B-Q). Kansas City: Pig Out Publications, 1991.
Hale, C. Clark "Smoky.-- The Great American Barbecue and Grilling Manual. McCombs, Mississippi: Abacus, 2000.
Hall, Robert L. "Savoring Africa in the New World.-- In Herman J. Viola and Carolyn Margolis, eds., Seeds of Changes: 500 Years Since Columbus. Washington, DC: Smithsonian Institution, 1991.
The Heart of Dixie Glove Box Guide to Bar-B-Que: The Complete Statewide Guide to Bar-B-Que in Alabama. Atlanta: Longstreet Press, 1997.
Hess, Karen, and John L. The Taste of America. New York: Grossman, 1977.
Hilliard, Sam Bowers. Hog Meat and Hoecake: Food Supply in the Old South, 1840-1860. Carbondale: Southern Illinois University Press, 1972.
Hitt, Jack. A Confederacy of Sauces In The New York Times Magazine, August 26, 2001, pp. 28-31.
Hirsch, George. Know Your Fire. New York: HP Books, 1999.
Hollis, Dan W. It's Great To Be Number One!: The Dynamic Story of the Alabama Cattlemen's Association. Montgomery, AL: The Association, 1985.
Hopkins, John A. Economic History of the Production of Beef Cattle in Iowa. Iowa City: The State Historical Society of Iowa, 1928.
How to Build Outdoor Fireplaces and Lawn Furniture. Greenwich, CT: Fawcett, 1955.
Hughes, Dorothy B. The Big Barbecue. New York: Random House, 1949.
Imperial Oil, Ltd. Regal en plein air: idees pratiques pour les pique-niques, barbecues, gouters, collations. Toronto, 1962.
Jamison, Cheryl Alters, and Bill Jamison. Smoke & Spice: Cooking With Smoke, the Real Way to Cook Barbecue. Boston: Harvard Common Press, (1994) 2003.
Jamison, Cheryl Alters, and Bill Jamison. Sublime Smoke: Bold New Flavors Inspired by the Old Art of Barbecue. Boston: Harvard Common Press, 1996.
Jamison, Cheryl Alters, and Bill Jamison. Texas Home Cooking. Boston: Harvard Common Press, 1993.
Jordan, Terry G. Trails to Texas: Southern Roots of Western Cattle Ranching. Lincoln: University of Nebraska Press, 1981.
The Kansas City Barbecue Society.The Passions of Barbecue. Kansas City: Pig Out Publications, 1989.
Krakow, Amy. A Mouthful of the Denver Blues & Bones Festival. New York: Mouthful/Select Books, 2002.
Kramer, Matt. Smoke Cooking. New York: Hawthorn Books, 1967.
Koock, Mary Faulk. The Texas Cookbook: From Barbecue to Banquet, An Informal View of Dining and Entertaining the Texas Way Boston: Little Brown, 1965.
Linck, Ernestine Swell, and Joyce Gibson Roach. Eats: A Folk History of Texas Foods. Fort Worth: Texas Christian University Press, 1989.
Magee, Bill. Bill Magee's Western Barbecue Cookbook. Culver City, CA: Murray & Gee, 1949.
Mississippi Department of Agriculture and Commerce. A History of the Mississippi Beef Cattle Industry. Jackson: The Department [of Agriculture and Commerce], 1985.
Montandon, Jacques. Gastronomie de Plein Air. Melior, 1970.
Montano, Mario. "The History of Mexican Folk Foodways of South Texas: Street Vendors, Offal Foods, and Barbacoa de Cabeza.-- Ph.D. dissertation, University of Pennsylvania, Folklore and Folklife Department, 1992.
Morgan, Ted. On Becoming American. New York: Tesoro Books, 1988.
My Ride to the Barbecue: or, Revolutionary Reminiscences of the Old Dominion, By an Ex-Member of Congress. New York: S. A. Rollo, 1860.
Powell, John. Mesquite Cookery. New York: McGraw-Hill, 1986.
Reader, Ted. Sticks & Stones: The Art of Grilling on Plank, Vine, and Stone. Minocqua, WI: Willow Creek Press, 1999.
Rosen, Richard. The Terrace Chef. New York: R. Rosen Associates, 1952. [At Cornell's Kroch, TX840.B3 R68]
Sanderson, George A., ed. Barbecue Book (Sunset). San Francisco, 1939.
Schisgall, Oscar. Eyes on Tomorrow: The Evolution of Proctor and Gamble. Chicago and New York: Doubleday/Ferguson, 1981.
Schlessinger, Chris. Let the Flames Begin. New York: Norton, 2002.
Schlosser, Eric. Fast Food Nation. New York: Harper-Collins/Perennial, 2001.
Shweder, Richard A. Why Do Men Barbecue? Recipes for Cultural Psychology. Cambridge, MA: Harvard University Press, 2003.
Sokolov, Raymond. Why We Eat What We Eat: How the Encounter Between the New World and the Old Changed the Way Everyone on the Planet Eats. New York: Summit Books, 1991.
Spievak, Louis A. Barbecue Chef. Los Angeles, 1950.
Stage, John, and Nancy Radke. Dinosaur Bar-B-Que: An American Roadhouse. Berkeley, CA: Ten Speed Press, 2001.
Stein, Shifra. All About Bar-B-Q Kansas City Style. Kansas City: Barbacoa Press, 1985.
Steward, W. Foster. Sunset Barbecue Cook Book. San Francisco: Lane, 1950.
Sweet, Orville K. Birth of a Breed: The History of Polled Herefords, America's First Beef Breed. Kansas City: American Polled Hereford Association/Lowell Press, 1975.
Tested Recipe Institute, Inc. The Arts of Barbecue and Outdoor Cooking. New York: Bantam Books, 1958.
Thorne, John. Serious Pig: An American Cook in Search of His Roots. New York: North Point Press / Farrar, Straus, and Giroux, 1996.
Towne, Charles Wayland, and Edward Norris Wentworth. Cattle& Men. Norman: University of Oklahoma Press, 1955.
Troxell, Richard K. Barbecuing Around Texas. Plano: Republic of Texas Press, 2000.
United States Continental Congress. "It appearing to Congress that it will be extremely difficult, if not impracticable, to supply the Army of the United States with bacon, salted beef and pork, soap, tallow and candles".-- December 30, 1776. Baltimore: John Dunlap, 1776.
United States Department of Agriculture. Sheltered Barbecue Pits. Washington DC, 1968.
Venable, Bill. Kansas City Barbeque: From the Kansas City Barbeque Inner Circle. New York: Hyperion, 1996.
Voltz, Jeanne. Barbecued Ribs, Smoked Butts and Other Great Feeds. Revised and expanded edition. New York: Knopf, 1996.
Wade, Louise Carroll. Chicago's Pride: The Stockyards, Packingtown, and Environs in the Nineteenth Century. Urbana: University of Illinois Press, 1987.
Walsh, Margaret. The Rise of the Midwestern Meat Packing Industry. Lexington: University Press of Kentucky, 1982.
Walsh, Robb. Legends of Texas Barbecue Cook Book. San Francisco: Chronicle, 2002.
Ward, Tim (director). BBQ, Southern Style. Cambridge Career Products. [Produced sometime between 1984 and 1991: TX840.B3 B37]
Wells, Carolyn. Barbecue Greats Memphis Style: Great Restaurants, Great Recipes, Great Personalities. Kansas City: Pig Out Publications, 1989.
Whitaker, James W. Feedlot Empire: Beef Cattle Feeding in Illinois and Iowa 1840-1900. Ames: Iowa State University Press, 1975.
Willingham, John. John Willingham's World Champion Bar-B-Q. New York: Morrow, 1996.
Willinsky, Helen. Jerk: Barbecue From Jamaica Freedom, CA: Crossing Press, 1990.
Wood, Charles K. The Kansas Beef Industry. Lawrence: Regents Press of Kansas, 1980.
Worgul, Doug. The Grand Barbecue: A Celebration of the History, Places, Personalities and Techniques of Kansas City Barbecue. Kansas City Star Books, 2001.
Fabre-Vassas, Claudine. The Singular Beast: Jews, Christians & the Pig. Translated by Carol Volk. New York: Columbia University Press, 1997.
United States Continental Congress. "It appearing to Congress that it will be extremely difficult, if not impracticable, to supply the Army of the United States with bacon, salted beef and pork, soap, tallow and candles".-- December 30, 1776. Baltimore: John Dunlap, 1776.
Wade, Louise Carroll. Chicago's Pride: The Stockyards, Packingtown, and Environs in the Nineteenth Century. Urbana: University of Illinois Press, 1987.
Walsh, Margaret. The Rise of the Midwestern Meat Packing Industry. Lexington: University Press of Kentucky, 1982.
Austerlitz, Emanuel H. Cincinnati, from 1800 to 1875, a condensed history of Cincinnati". Cincinnati: Bloch, 1875.
Cist, Charles. Cincinnati in 1841: Its Early Annals and Future Prospects. Cincinnati, 1841.
Cist, Charles. Sketches and Statistics of Cincinnati in 1859. Cincinnati, 1859.
Drake, Daniel. Pioneer Life in Kentucky: A Series of Reminiscential Letters". Cincinnati: R. Clarke, 1870.
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