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Black Smoke: The History of African American Barbecue
February 10 @ 8:00 pm - 9:00 pm$15
Across the United States, the popularity of barbecue has exploded with regional specialties in every state—but are we honoring the foregoers of this culinary tradition? Often erased from American history, enslaved Africans wrote the narrative for the modern story of American barbecue.
Join rocket scientist and BBQ historian Howard Conyers, PhD and pitmasters Ed and Ryan Mitchell, for a virtual celebration in homage to the Black culinary heritage of American BBQ and a conversation led by culinary historian Adrian Miller, author of the upcoming book, “Black Smoke: African Americans and the United States of Barbecue”, that explores the preservation of African American foodways, Black perseverance, culinary innovation, and entrepreneurship.
We will also premiere the debut screening of MOFAD’s original virtual reality short film featuring Jones Bar-B-Q as part of our upcoming exhibition, “African/American: Making the Nation’s Table”: Immerse yourself in the fiery pit and busy kitchen of Debra “Shorty” and Mary “Little” Jones’s intergenerationally-owned restaurant in Kansas City, Kansas.