The food took root with Black Americans in the Civil War era

Cookout and barbecue culture boomed in post-war 1950s America

Magazines like "Life" fueled the outdoor cooking craze, and by 1955, barbecue had grown into a $100 million industry. American Studies scholar Kristin L. Matthews explains that the trend fit neatly with Cold War-era consumerism and the emphasis on home ownership.

Spanish conquistadors encountered barbecue in the 16th century and called it 'barbacoa.'

American barbecue varies by region, with particularly strong traditions in the 'barbecue belt' of Texas, Memphis, Kansas City, and the Carolinas.

Americans' love of combining freedom and charred meat began in the 1800s

In the 19th century, politicians (particularly in Virginia) hosted large public barbecues to celebrate Independence Day and, of course, boost their own campaigns. When personal grills became common in the 20th century, the tradition moved into backyards and block parties, where it's still going strong today.

The word 'barbecue' is thought to come from 'barbicu'

Modern barbecue originated in the precolonial Caribbean and Americas. The word is thought to come from the Indigenous term for wooden frames used to cook meat high above the fire.

Memphis-style barbecue emphasizes pork

The cuisine's signature dish is dry-rubbed ribs. Before smoking, the meat gets a spice rub with paprika and chili powder. Some restaurants also offer their ribs “wet” (with sauce) or “muddy” (a mixture of sauce and rub).

Back when it was still a small restaurant, McDonald's served barbecue.

Barbecue can be made with direct or indirect heat

Direct heat, called “grilling” in the USA, involves quickly cooking ingredients directly over the heat source. It's usually used for hamburgers or Japanese yakitori skewers. Indirect heat, where the ingredients are placed adjacent to the flames to cook “low and slow,” is associated with American barbecue dishes like smoked brisket.

Barbecue is a cooking style practiced across the globe

How many ways are there to cook meat over a fire? Tons, it turns out. Every continent, barring Antarctica, has a local version (or versions) of barbecue. For instance, in Japan, it’s meat-laden skewers cooked over Japanese oak charcoal. Head down to Argentina, and you’ll find parillas—open-flame grills that impart a smoky char to the ingredients.

Korean barbecue uses thin slices of marinated beef

Korean food, and specifically Korean barbecue, jumped across the Pacific to become one of the fastest-growing international cuisines in the United States. In Korean restaurants, dishes like bulgogi (thin slices of marinated beef) are grilled at the table and accompanied by a wide variety of side dishes.

Barbecue relies on a unique scientific equation

Barbecue's distinct flavor starts with an interaction between the heat source and food, which creates a Maillard Reaction—better known to diners as those crunchy, caramelized bits on the outside.

Kansas City is home to the first museum of barbecue

America is home to several kinds of barbecue, leading one Kansas City food writer to open the world's first museum dedicated to the cuisine. The Museum of BBQ tells the story of the food's evolution through interactive exhibits, a sauce immersion room, and even a barbecue-themed playground.

The preferred barbecue sauce depends on your location

America's regional barbecue styles include multiple highly specific sauces. From the tart, acidic vinegar-based sauces of North Carolina, to the thick, sweet-spicy Kansas City variation, American barbecue sauces are as varied as the country’s geography.

George Washington was a fan of barbecue

The first US president celebrated laying the cornerstone of the US Capitol by hosting a barbecue, the centerpiece of which was a 500-pound ox. By the 19th century, barbecue was a standard component of public celebrations, including Independence Day and Memorial Day.

Kansas City barbecue makes use of 'burnt ends'

The Midwest city has its own delicious tradition, serving the double-smoked chunks of fatty brisket slathered in the region’s signature thick, sweet-and-spicy sauce.

Low-and-slow smoking transforms tough cuts into tender, flavorful cuisine

Cooking meats at low temperatures over many hours breaks down muscle proteins and collagen into gelatin, making the meat juicy and soft. Patience, gentle smoke, and moisture retention are needed to avoid dry or chewy results.

'Braai' is South Africa's take on barbecue

Braai—a colloquialism for the Afrikaner word for “grilled meat”—is a South African tradition similar to American cookouts, where communities gather to cook meat over a wood fire.

How baseball shaped Black America during Reconstruction

A cornerstone of the budding Black culture following the Civil War was baseball, with several clubs springing up in Black neighborhoods and leaders like Frederick Douglass cheering on the players, including his son, who played for a team in Washington. This detailed history of the early Black leagues unpacks how the game enhanced the upwardly mobile community—and why that fact led to the segregation of what would become Major League Baseball.

Meat raffles are charitable events popular in the Midwest

The events, which take place at bars, often during sporting events, allow you to buy a ticket (usually for a dollar) and earn the chance to win some uncooked meat to take home and throw on the barbecue.

The South prefers the term 'cookout'

A 2016 Eater poll showed that folks from the South generally prefer "cookout" to describe a backyard event centered around barbecued meat. In fact, that preference extends to much of the country, with 65% of Americans saying they prefer the term.

American blues music provided the framework for rock 'n' roll, jazz, and other American forms.

Watch someone follow an early American recipe using 19th-century technology

Following an old cookbook, one woman makes meatballs, pastries, potatoes, and spinach over her fireplace. The springtime dinner is taken from a 1778 book titled The Art of Cookery, which remained a bestseller throughout the 1820s.

Texas' includes German, Mexican, and Polish influences

Beef brisket, served with white bread and pickles, and sausage—a holdover from German immigration in the 1800s—are two of the most popular dishes. The southern end of the state brings together Mexican barbacoa and fajitas.

What Americans ate after WWII

Returning from World War II, the American cultural landscape saw a vast number of changes. Cuisine, in particular, diversified and modernized thanks to traveled soldiers and wartime innovation. From inventions like powdered cheese to the popularization of instant coffee and Chinese food, explore the changes to the American food industry that continue to influence what we consume today.

One food writer ranks the best barbecue in Texas every 4 years

Barbecue is so big in Texas that Texas Monthly, one of the state's premier magazines, has its own barbecue editor. That man, Daniel Vaughn, is responsible for ranking the top 50 barbecue restaurants every four years. This short documentary profiles three of them, and shows what Vaughn considers when he's making his picks.

The Great Migration helped transform Harlem into the epicenter of Black culture

Starting in 1910, millions of Black Americans moved from the South to escape segregation, violence, and dismal work opportunities. They moved to urban areas in the North, Midwest, and West. Chief among them was Manhattan's Harlem neighborhood, which became an especially desirable location for Black people around 1910.

What it's like to be a competitive barbecue judge

Follow food writer and barbecue lover Mattie John Bamman as he tries to become a certified barbecue judge. The training is practical and subjective, involving learning the strict Kansas City Barbecue Society standards and the judges’ (literal) tastes.

One of the earliest Memorial Day ceremonies was held by newly freed Black Americans in South Carolina

On May 1, 1865, roughly 10,000 people, mostly freed slaves, paraded around a Charleston racetrack where Union prisoners had been buried, predating the first national commemoration at Arlington National Cemetery by three years.

The Great Migration spread jazz to various parts of the country

The large-scale migration of Black Americans looking to escape Jim Crow laws in the South began in 1915 and helped bring New Orleans music to other parts of the country, including Chicago, New York, Kansas City, Detroit, and Los Angeles.

Red foods are often featured in Juneteenth celebrations, which some scholars say is symbolic of enslaved people's bloodshed.

Rapping has roots in numerous aspects of the Black oral tradition

Although “rapping” began in New York with hip-hop in the early 1970s, it can be traced back to griots, who were storytellers in West Africa, and “toasting,” which was a similar talk-sing style practiced by dancehall DJs in Jamaica.

Beard was influenced by his godfather, a Chinese-born cook

Beard made no secret of the impact that Jue-Let, his godfather, had on his own love of food and cooking. Beard wrote about Let, though he has still been relegated to the annals of American cooking, something historians say is unfortunately common for minorities.

Southern Black Codes sought to preserve prewar racial labor structures

With little federal oversight, Southern states enacted laws effectively reestablishing slavery's economic and social order. These laws, known as the "Black Codes," restricted freed people's movement, labor, and property rights.

Some call Beard the original 'foodie'

James Beard came of age when home cooking revolved around canned and frozen ingredients. Likewise, West Coast cuisine wasn’t on anyone’s radar. Beard’s appreciation of fresh, seasonal ingredients and regional influences provided a foundation for today’s movement toward local, farm-to-table cooking and the foodies who seek it out.

Beard and his eponymous awards help define 'American cuisine'

Beard sought to fuse classic American dishes, like casseroles, with international flavors and locally-sourced ingredients. The James Beard Awards often reflect the eclecticism, honoring American chefs inspired by Filipino, Nigerian, French, and other traditions.

Approximately 180,000 African Americans served in Union forces

About 180,000 Black soldiers—roughly 10% of the Union army—served in the United States Colored Troops after 1863. Despite lower pay and discrimination, they were crucial to the Union victory.

Watch a pro butcher turn half a pig into eight common meals

The variety of food derived from a pig is enormous—from the common hot dog to delicate capicola. Watch butcher John Ratliff transform this meat into the basis of some of the most well-known meals.

The first recorded American Mardi Gras was in Alabama

French explorers observed celebrations in what would become the United States in the late 1600s, but the first recognized modern American Mardi Gras took place in Mobile, Alabama, on New Year's Eve, running from 1830 into 1831. By 1840, the town had incorporated costumes, masks, and themes into its parade. After the Civil War, Mobile's Mardi Gras was moved to the more traditional date of Fat Tuesday. By 1850, a group from Mobile migrated to New Orleans, bringing the city's traditions with it.

Southern race riots in 1866 galvanized support for more radical Reconstruction

In 1866, white mobs in Memphis and New Orleans killed dozens of Black residents and burned Black neighborhoods. The massacres horrified Northerners, convincing Congress that stronger federal action was needed to protect freedpeople's rights and enforce Reconstruction.

Robert Smalls escaped slavery by piloting a stolen Confederate ship to freedom, then became an influential Black political leader during Reconstruction.

Explore the history of American restaurants through an archive of menus dating back to the early 1800s.

What do you know about WWI's only Black fighter pilot?

This in-depth article follows the life of Eugene Bullard, a Black American nicknamed the "Black Swallow of Death" for his work in WWI. Though much of Bullard's life is known, some pieces, like what happened to Bullard's brother who vanished in the Jim Crow South, continue to escape historical record.

Cow tongue was once a Thanksgiving delicacy

Cow feet and tongue were sometimes included in mincemeat pies—a popular 18th-century dish. Josefa Hale, who inspired Lincoln to declare Thanksgiving a holiday, said they were “indispensable; but [hoped] this rich, expensive, and exceedingly unhealthy diet will be used very sparingly...”

President George Washington's adventurous eating habits included having tongue toast for breakfast and cow stomach for dinner.

The Black cultural renaissance happened in places other than Harlem

Although the Harlem Renaissance is often cited as the singular Black arts movement of the early 20th century, similar cultural movements were occurring concurrently in other American cities. Places like Kansas City, Washington, DC, and Roanoke, Virginia, also had innovative Black cultural scenes.

Pizza didn't take off in the US until after World War II, likely because of technological advancements and soldiers' exposure to it abroad.

Discover the chemistry behind smoking foods, including the types of smoking and the source of smoking flavors and colors.

The unexpected return of the steakhouse

Although the 2010s and early 2020s saw fewer people eating red meat, the momentum has now swung in the opposite direction, with vegetarian spots closing and hip new restaurants slinging beef. Food writer Bettina Makalintal makes sense of the sudden shift by unpacking the steakhouse's resurgence.

'I Love to Eat' was the first nationally televised cooking show

Beard’s show, cohosted with Julia Child, debuted in 1946. It was invaluable in setting the stage for today’s massive trove of televised and online cooking content.

Jazz brought together ragtime and blues

Ragtime was a popular music genre that blended African-American spirituals, European folk songs, and military marches. Blues, brought to New Orleans by free Black people seeking opportunities, allowed musicians to play within basic standards. Jazz combined both forms by merging the syncopated, dance-friendly sounds of ragtime with the soulful, brass-instrumental style of the blues.