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Media Meltdown, Volume 11
Books
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The Hot Empire of Chile, by Kent Ian Paterson. Tempe: Bilingual Press, Hispanic Research Center, Arizona State University, 2000. Hardcover, 224 pages, color photos, $24.00. ISBN 0-927534-91-6. To order, call (480) 965-3867.
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Journalist Kent Paterson has written a definitive history of the commercial chile growing and processing industry in New Mexico and the Southwest. It is part inspirational, part educational, and part depressing–especially for someone like myself, who is immersed in the Industry and has made a living off it for the past twenty years. This is the story of chile in all its glory–and all its infamy. Besides the glorious pods, the bright red ristras, and worldwide fame brought by articles, books, videos, and shows, Paterson reveals the other side of chiles: labor disputes, suffering farm workers, pesticide problems, devastating hail, the ravages of disease, and greedy people on every level of the industry. Paterson pulls no punches and this book is certain to be controversial in the chile industry. But beyond that, the book is the most complete history of the Fiery Foods Industry ever published, tracking start-ups, mergers, and acquisitions plus collecting the best statistics in one place that I have ever seen. This book is highly recommended, but speaking as an editor, Paterson gives us probably more than we want to know about border labor problems. –Dave DeWitt
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The Great American Barbecue & Grilling Manual, by Smoky Hale. McComb, MS: Abacus Publishing Company, 2000. Trade paperback, 405 pages, black and white illustrations, $24.95. ISBN 0-9361171-02-2.
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Please note the use of the word "Manual" in the title of this book. It does not say cookbook, and even though there are plenty of recipes in this book, it is a manual. I have a collection of many barbecue books, and this the most complete at teaching the art of ‘cue to the general public. It is also quite funny in parts–as it should be in the world of BBQ. A list of chapter headings will give an idea of the completeness of Smoky’s book: Definitions; Origins of Barbecue; Barbecuing; Broiling; Roasting; Smoking, Hot and Cold; Seasonings, Rubs & Spices; Accompaniments; All About Grills; Heat and Light; Cooking with Wood & Charcoal; Cooking with Gas and Electricity; Auxiliary Equipment; Meat Selection, Safety, Storage and Handling; and Building Your Own Grill. I have already learned an enormous amount from this book and I’m the author of a barbecue book! Smoky writes: "Central to the code of barbecuing is the canon of sharing. The code also requires that those of us, to whom the basting mops were passed by the ancient Keepers of the Coals, share our knowledge of the art and science of barbecue." He certainly has accomplished this, and the book is highly recommended. –Dave DeWitt
