Foodways Texas to Explore and Celebrate Texas Barbecue as Part of State’s Cultural Identity

Feb. 19, 2013

Austin, Texas — Foodways Texas, a nonprofit organization dedicated to preserving, promoting and honoring the Lone Star State’s unique food cultures, will host its third annual Foodways Texas Symposium April 4-6, on and near the campus of The University of Texas at Austin. Foodways Texas is affiliated with the university’s Division of Diversity and Community Engagement.

 “Our Barbecue, Ourselves” will explore the past, present and potential of smoked meat in Texas and its intimate connections to Texas cultural history and identity. As we feast on plates from across the state, we’ll consider what we can learn from barbecue as both meal and process. What can the meat and the dishes served alongside it tell us about our history? How have traditions and techniques from diverse heritages intersected to create today’s Texas barbecue? What does it mean for Texans that they are represented by barbecue worldwide, and how does Texas fit in with national and international barbecue traditions and trends? How is the way we consume barbecue and barbecue culture being affected by changing technologies and food ideologies? Join us as we eat, think and talk our way from pasture to pit to plate.

Registration includes lunch and dinner on Friday and Saturday as well as a welcome dinner on Thursday night.

Texans and food enthusiasts from across the country wishing to attend the Foodways Texas Symposium may purchase tickets and find hotel recommendations at www.foodwaystexas.com. Tickets for the symposium are $250 (member), $280 (general public). Tickets are limited.

 Pit masters and chefs for the weekend include the following:

Aaron Franklin, Franklin’s Barbecue, Austin

Bryan Caswell, Reef, Houston

David Uyger, Lucia, Dallas

Greg Gatlin, Gatlin’s BBQ, Houston

Hugo Ortega, Hugo’s, Houston

Jesse Griffiths, Dai Due, Austin

Justin Fourton, Pecan Lodge, Dallas

Levi Goode, Goode Company, Houston

Patrick Martin, Martin’s Bar-B-Que Joint, Nolensville, Tenn.

Speakers include the following:

John T. Edge, Southern Foodways Alliance, Oxford, Miss.

Bryan Bracewell, Southside Market & Barbeque, Elgin, Texas

Daniel Delaney, BrisketTown, New York

Daniel Vaughn, BBQ Snob, Dallas

Jason Mellard, Texas State University, San Marcos

Jody Horton, photographer, Austin

Joe Nick Patoski, author, Wimberley, Texas

Robb Walsh, Houstonia Magazine, Houston

Tim Byres, Smoke Restaurant, Dallas

Toni Tipton-Martin, The Jemima Code, Austin

About Foodways Texas

Foodways Texas was formed in July 2010 in College Station, Texas, by a group of restaurateurs, chefs, food writers, farmers, cattle ranchers, historians, microbrewers and scholars who share a passion for Texas culinary history and foods. Modeled after the Southern Foodways Alliance, Foodways Texas’ mission is to preserve, promote and celebrate the diverse food cultures of Texas. Foodways Texas is affiliated with the Division of Diversity and Community Engagement at The University of Texas at Austin.

Foodways Texas is currently collecting and archiving the stories behind Texas foods and foodways across the Lone Star State through documentary film and oral history programs. Among its programs, Foodways Texas holds an annual Barbecue Summer Camp in conjunction with the Texas A&M Meat Science Center in College Station.

For more information, contact: Leslie Blair, Div. of Diversity & Community Engagement, 512 232 4621;  Marvin Bendele, Department of American Studies, College of Liberal Arts, 512-471-7277; Marvin Bendele, 512-232-8560.