For Immediate Release

Lecture and Tasting

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

(Cambridge, March 22, 2012) 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 lecture and tasting,"Man Food Fire: The Evolution of Barbecue" on Tuesday, April 24, 2012 at the Geological Lecture Hall (24 Oxford St., Cambridge). A barbecue tasting prepared by Jason Bond of Cambridge's Bondir restaurant with a beer tasting 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.

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(dot)stevenraichlen(dot)com. In June, Forge will publish his first novel, Island Apart.

About the Peabody Museum
The Peabody Museum is among the oldest archaeological and ethnographic museums in the world with one of the finest collections of human cultural history found anywhere. It is home to superb materials from Africa, ancient Europe, North America, Mesoamerica, Oceania, and South America in particular. In addition to its archaeological and ethnographic holdings, the Museum’s photographic archives, one of the largest of its kind, hold more than 500,000 historical photographs, dating from the mid-nineteenth century to the present and chronicling anthropology, archaeology, and world culture.

Hours and location: 9 A.M. to 5 P.M., seven days a week. The Museum is closed on Thanksgiving Day, Christmas Eve, Christmas Day, and New Year’s Day. Admission is $9 for adults, $7 for students and seniors, $6 for children, 3–18. Free with Harvard ID or Museum membership. The Museum is free to Massachusetts residents Sundays, 9 A.M. to noon, year round, and Wednesdays from 3 P.M. to 5 P.M. (September to May). Admission includes admission to the Harvard Museum of Natural History. For more information call 617-496-1027 or go online to: The Peabody Museum is located at 11 Divinity Avenue in Cambridge, Massachusetts. The Museum is a short walk from the Harvard Square MBTA station.


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Media Contact:

Faith Sutter
Communications Coordinator
Peabody Museum
Tel: 617-495-3397

High resolution images available on request.





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

High resolution images available on request.