Add to ORKGThe Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The most current edition is made available. For access to an earlier edition, if available for this title, please contact the Oklahoma State University Library Archives by email at libscua@okstate.edu or by phone at 405-744-6311
Barbecue in South Carolina is a story of struggle, interdependence, joy, and improvisation. It’s abo...
The purpose of this thesis paper is to present the reader a history of barbecue, explain some of its...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Extension Circular 69-221: The large quality barbecue; planning the barbecue, menu choice and meat, ...
The research addresses a gap in the literature regarding the barbecue restaurant industry. Specifica...
Kentucky’s culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has ...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Finding aid only for Folklife Archives project 673. This collection features oral history interviews...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
What are the origins of barbecue methods and how have national barbecue traditions in United States,...
The great American barbecue belt that arcs through the south encompasses a half dozen cuts of meat, ...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
After briefly placing barbecue cookery in its proper historical perspective as a traditional method ...
In North Carolina, there is only one Eastern whole hog establishment left that is owned by black pit...
Barbecue in South Carolina is a story of struggle, interdependence, joy, and improvisation. It’s abo...
The purpose of this thesis paper is to present the reader a history of barbecue, explain some of its...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Extension Circular 69-221: The large quality barbecue; planning the barbecue, menu choice and meat, ...
The research addresses a gap in the literature regarding the barbecue restaurant industry. Specifica...
Kentucky’s culinary fame may have been built on bourbon and fried chicken, but the Commonwealth has ...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
Finding aid only for Folklife Archives project 673. This collection features oral history interviews...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
What are the origins of barbecue methods and how have national barbecue traditions in United States,...
The great American barbecue belt that arcs through the south encompasses a half dozen cuts of meat, ...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...
After briefly placing barbecue cookery in its proper historical perspective as a traditional method ...
In North Carolina, there is only one Eastern whole hog establishment left that is owned by black pit...
Barbecue in South Carolina is a story of struggle, interdependence, joy, and improvisation. It’s abo...
The purpose of this thesis paper is to present the reader a history of barbecue, explain some of its...
The Oklahoma Cooperative Extension Service periodically issues revisions to its publications. The mo...