by Rob DeHart
Pork barbecue illustrates how three different food traditions— Southeastern Indian, West African, and West European— came together in America to create one of the South’s most celebrated dishes. But how did barbecue taste 80, 150, and 300 years ago? This was the question the Museum sought to answer when it hosted, in partnership with the Nashville Farmers' Market, a barbecue tasting workshop earlier this fall. Part historic re-creation and part...
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