The Masters of Social Gastronomy Get Barbecued
Every month, our MSG lectures take on the history and science behind some of your favorite foods. Up this month: barbecue.
Have you ever wondered where the tradition of slow cooking generous hunks of fatty meat came from? From its roots in Spanish barbacoa, to massive Southern meat pits and the modern day backyard cook out, we'll track the barbecue's history.
Then, Soma will tackle the fiercely regional world of barbecue, from the sauces of...