After briefly placing barbecue cookery in its proper historical perspective as a traditional method of food preparation, this study describes from an ethnographic viewpoint the methodologies and attitudes of two traditional barbecue cooks, Rev. E. J. Jones of Columbus, Kentucky, and Woody Smith of Arlington, Kentucky, the commercial establishments in which they cook and the role of this form of folk cookery in the area in which these men are located. This material is then utilized to draw conclusions based on the changes which have occurred in the form, process and function of barbecue in the transition from the traditional to the commercial and to indicate the effects these changes might have on the foodways of Western Kentuckians.
| Identifer | oai:union.ndltd.org:WKU/oai:digitalcommons.wku.edu:theses-3571 |
| Date | 01 December 1981 |
| Creators | Marshall, John |
| Publisher | TopSCHOLAR® |
| Source Sets | Western Kentucky University Theses |
| Detected Language | English |
| Type | text |
| Format | application/pdf |
| Source | Masters Theses & Specialist Projects |
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