MXP-123 BBQ It’s a Noun, Not a Verb!

The course will examine the convergent origins of barbeque in America. We will investigate how “barbequing” entered the national discourse and socio-cultural consciousness in the 1950s. Current and future trends, regional diversity, business models, and emergent culinary impact will be explored. Smoking methods, wood selection, sauce content, and regional characteristics will also be examined. Course includes outings to regional establishments and competitions representative of five major regional BBQ styles. May Experience ONLY. 2 credits.