John and Dale Reed
Holy Smoke: The Big Book of North Carolina Barbeque
PRESENTING:Culture of the Carolinas: BBQ, Music, and Kudzu: Saturday, 2/28, 2:00 p.m. - 2:50 p.m., Congaree
John and Dale Reed grew up together in Kingsport, Tennessee, but have lived in Chapel Hill since 1969 (and Dale went to Duke before that). John taught for 31 years at UNC, where he was director of the Howard Odum Institute for Research in Social Science for twelve years, helped to found the Center for the Study of the American South , co-edited the quarterly Southern Cultures, and wrote a dozen books, mostly about the South. Dale taught piano privately in Chapel Hill and worked as a copy editor for UNC Press. They’ve collaborated on four books and two daughters. Their first book together, 1001 Things Everyone Should Know About the South , was published by Doubleday in 1996, and last year they edited Cornbread Nation 4: The Best of Southern Food Writing for the Southern Foodways Alliance and the University of Georgia Press. They will be talking today about Holy Smoke: The Big Book of North Carolina Barbecue, published last fall by the University of North Carolina Press. People always ask how long they worked on Holy Smoke: It took them two years to write it, but the truth is that they’d been working on it without knowing it ever since 1962, when they first went to Turnage’s Barbecue in Durham.
GENRE(S): Nonfiction Food