Photos by Jay Ducote

Like all of the great foodways of the world, modern-day barbecue is riddled in history and culture. While the Spanish introduced the term barbacoa to Europe after discovering the technique during Columbian exploration in the Caribbean, the method of cooking meat over fire or indirect heat is as old as cavemen. Barbacoa, which ended up being synonymous with traditional Mexican barbecue, derived itself from the term barabicu which the Taino people of the Carribean used prior to Spanish conquest of the New World — or so one story says. Many other folktales exist about the history of the term barbecue. According to one tale, French visitors of the Caribbean described the process of cooking a whole pig as barbe à queue, which translates to “from beard to tail.” I might start using that terminology instead of the trendy “nose-to-tail” method of cooking! Regardless of stories passed down through generations, barbecue is undoubtedly one of the most popular cooking methods in the United States, varying from region to region with the people who cook it. (more…)

Posted by on March 1st, 2012

It’s a great honor to welcome our newest Menuism expert, Jay Ducote, who will be writing about the world of barbecue. Jay chronicles his culinary and indulgent cultural experiences at BiteAndBooze.com, as well as on two radio shows that he produces. Jay was the 2010 winner of Tony Chachere’s Tailgating Cookoff and has triumphed in numerous competitive eating contests. In 2011, after competing on the FOX reality show “MasterChef,” he was named one of the Top 100 Amateur Chefs in America. (more…)

Posted by on February 28th, 2012

Photo courtesy of Elena Rosemond-Hoerr

This probably won’t come as a surprise, but getting married in the South is a big deal, replete with lots of traditions, particularly when it comes to food. Like all customs, Southern wedding food traditions vary from region to region (and bride to bride!). As wedding season gets into full swing, here’s a look at some classic Southern wedding food customs.

At The Bridal Shower

Southern wedding festivities start long before the big day. Traditionally, bridal showers are held anywhere from a few months to a few weeks before the wedding, and in the South, they’re just as important as the wedding—if not more so. That’s right: it’s not uncommon for Southern bridal showers to be fancier than the wedding. (more…)

Posted by on June 10th, 2011

Photo by johnrudolphmueller

Halloween’s come and gone, and if you’re anything like us, that probably means you’ve spent a week solid stuffing your face with sugar in all its glorious forms. So–just for you–we’ve rounded up our most mouth-watering posts from the past month, and guess what? They’re all zero-calorie, 100% guilt-free goodness. So go nuts! (more…)

Posted by on November 4th, 2010

Photo by Paul Keller

I have never lived above the Mason Dixon line.  I was born in Durham, North Carolina (regrettably at Duke and not UNC).  Just before kindergarten, my family moved to Palm City, Florida.  And while one can certainly argue that Florida is not part of the South, it was the time I spent there that I developed a strong love for the ocean, where my imagination flourished, and where I learned the simple truth that if you’re at the beach, you’re eating fried chicken. (more…)

Posted by on November 3rd, 2010

Dave Jensen

Dave Jensen
Craft Beer

David R. Chan

David R. Chan
Chinese Restaurant

Nevin Barich

Nevin Barich
Fast Food

Justin Chen

Justin Chen
Menuism Co-Founder

John Li

John Li
Menuism Co-Founder

Kim Kohatsu

Kim Kohatsu
Managing Editor

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