Events: Barbecues and Funeral Food

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The Masters of Social Gastronomy Get Barbecued

Tuesday, September 24th, 6:30-8:30pm
@ the Brooklyn Kitchen
Get tickets here!

Every month, our MSG lectures take on the history and science behind some of your favorite foods. Up this month: barbecue.

Have you ever wondered where the tradition of slow cooking generous hunks of fatty meat came from? From its roots in Spanish barbacoa, to massive Southern meat pits and the modern day backyard cook out, we’ll track the barbecue’s history.

Then, Soma will tackle the fiercely regional world of barbecue, from the sauces of the Carolinas to Austin’s brisket battles. We’ll look at some of the most fiery fights of the day: pork versus beef, spicy versus sweet, and the blasphemy of the Texas crutch, sharing DIY tips along the way.

Food of the Dead: A Culinary History of the Funeral

Thursday, October 17th, 6:30-8pm or 8:30-10pm
@ the Brooklyn Brainery
Sign up here!

At the end of an early American funeral, participants were given a cookie: spiced with caraway, and stamped with a special design, they were often kept for years as a memento of the departed.

Although mourning traditions have changed over time, and vary from place to place, what they have in common is food and drink.  In this talk we’ll look at the culinary traditions surrounding funerals throughout American history, and we’ll taste beer from Midas’s tomb, funeral cakes, and Mormon funeral potatoes.