The Different Styles of American Barbecue

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For a long time, I think it was Kansas City. That's the one that we most know about. But now we're hearing about South Carolina, Texas. And in the US, there are several styles of barbecue,. So many from Memphis, which is pretty poor, heavy and served. Wet with sauce or dry, there's Kansas City barbecue. It's smoked really slowly. There's Carolina pork barbecue, or some say it all started. You pop on over to central western North Carolina and you're going to find more acidic tomato-y vinegar ketchup sauces. Because Texas is the size of Mars, it has regional varieties for every corner of its dusty expanse. Whatever you sing

What’s the difference between Southern cooking and “soul food?” Is there a correct type of mac and cheese? And whose business is it what you eat? (Hint: no one’s). Culinary historian, scholar of African American life and culture critic Dr. Psyche Williams-Forson is a professor at University of Maryland College Park and department chair in the Department of American Studies. She also authored the books “Eating While Black: Food Shaming and Race in America” and “Building Houses out of Chicken Legs: Black Women, Food, and Power.” We chat about everything from oral traditions to “soul food” in popular culture, gendered roles in cooking, hyperlocal produce, systemic oppression and why someone would make chicken without seasoning it. On national television.

Visit Dr. Psyche Williams-Torson’s website and follow her on Instagram and Twitter

Buy Dr. Williams-Torson’s books: Eating While Black: Food Shaming and Race in America and Building Houses out of Chicken Legs: Black Women, Food, and Power

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