Barbecue vs. Cookouts: What Does Race Have to Do With the Terminology? – The Root

http://www.theroot.com/articles/culture/2014/06/barbecue_vs_cookouts_what_does_race_have_to_do_with_the_terminology.1.html

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This was a really quick interview I recently did with Janee Desmond-Harris (@jdesmondharris) of TheRoot.com; @TheRoot.   Her column Race Manners is fascinating and we had a lot of fun talking history, culture and community.
Black men cooked for barbecues at political rallies from colonial times to the eve of Civil Rights and beyond. My grandmother of blessed memory taught me about rubs and mops passed down from her father born in the 1880s. This is a big part of who we are and how we have made American foodways that much richer. Let it never be forgotten.

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Word to the wise: don’t over think this one; this was a humorous but truthful attempt to get at one of the folk hallmarks of our culture. I forgot to give a mutton shout out to Kentucky. Dang.

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About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in African American Food History, African Food Culture, Diaspora Food Culture, Events and Appearances, Food and Slavery, Pop Culture and Pop Food, Publications, The Cooking Gene and tagged , , , , , , , , , . Bookmark the permalink.

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