Lecture and Tasting

"Man Food Fire: The Evolution of Barbecue" by Steven Raichlen

Did barbecue beget civilization? How did humankind learn to grill? Join award-winning, bestselling author and PBS TV host, and former Watson Fellow Steven Raichlen, for a provocative lecture on the history of barbecue, from the discovery of live fire cooking by Homo erectus nearly two million years ago to the invention of the charcoal briquette, charcoal and gas grills, and modern barbecue restaurant.

The Peabody Museum of Archaeology & Ethnology and the School for Engineering and Applied Sciences at Harvard University present a FREE lecture and tasting,"Man Food Fire: The Evolution of Barbecue" on Tuesday, April 24, 2012 at the Geological Lecture Hall (24 Oxford St., Cambridge) at 6:00 pm. Doors open at 5:00 pm for the lecture. A barbecue tasting prepared by Jason Bond of Cambridge's Bondir restaurant with beer  by Cambridge Brewing Company will follow at the Peabody Museum (11 Divinity Ave.). Mr. Raichlen will sign copies of his books, Planet Barbecue, Barbecue Bible, and the new Best Ribs Ever, at the reception. Admission to the tasting will be for lecture-attendees only. First come, first served!

Experience the amazing world of live fire cooking in all of its mouthwatering diversity, from Indonesian sate to Indian tandoori, South African braai, Brazilian churrasco, and traditional Texas brisket. Explore the cultural and etymological origins of barbecue, from Taino Indian barbacoa to Greek gyro and Turkish shish kebab. Learn about the unexpected contributions to the development of barbecue played by real life figures such as Homer, Apicius, St. Lawrence, George Washington, Abraham Lincoln, and Henry Ford. And learn to tell the difference between barbecuing and grilling, dry rubs and marinades, kettle grills and kamado cookers (like the Big Green Egg). You’ll never again think of barbecue in quite the same way.

About Steven Raichlen

Steven Raichlen is the multi-award winning author of such international blockbusters as Planet Barbecue, Barbecue Bible, The Best Ribs Ever, and How to Grill, and host of Primal Grill and Barbecue University on PBS. His books have been translated into 15 languages with more than 5 million copies in print. His web site is www.stevenraichlen.com. In June, Forge will publish his first novel, Island Apart.

 

 

 

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de Bry barbecue and Steven Raichlen

Top: "The brovvyllinge of their fishe ouer the flame" [English translation] in "Wunderbarliche, doch warhafftige Erklärung, von der Gelegenheit vnd Sitten der Wilden in Virginia . . ." [America, pt. 1, German], Frankfort: Theodore De Bry, 1590, p. 65. North Carolina Collection, Wilson Library, University of North Carolina at Chapel Hill. Bottom: Steven Raichlen photo by Gary Blum

 

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