How the culinary traditions of enslaved Africans shaped American barbecue
Explore the deep historical roots of barbecue through the eyes of culinary historian Michael Twitty. This video examines the evolution of flavors from the mid-18th century through the post-Reconstruction era.
Visiting Gunston Hall in Mason Neck, Virginia, this presentation features Michael Twitty, a specialist in the food history of the African-American community. The video traces culinary developments from the mid-18th century to the mid-to-late 19th century.
Twitty demonstrates the preparation of beef ribs alongside two distinct historical preparations: an 18th-century style vinegar mop and a more intricate BBQ sauce from the 19th century. The setting, Gunston Hall, was the home of George Mason, a foundational figure in American history whose influence shaped many modern American liberties.
Source: Food of the Enslaved: Barbecue, featuring Michael Twitty
