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Goner Message Board / Memphis / BBQ Symposium Oxford, MS Oct 17-20
eric o
Posted: Aug 7, 2002 9:43 pm
if you've got 400 bucks to spare, you can hang out with cooks from Cozy Corner, Barbecue Shop, and JC Hardaway (?) (!) from the Big S Grill in October...


What: Barbecue: Smoke, Sauce and History, Southern Foodways Symposium.

Where: Barnard Observatory at University of Mississippi, Oxford.

When: Oct. 17-20

Cost: $360 for registration; $325 for members of the Southern Foodways Alliance, which is organizing the event.

More information: (662) 915-5993 or http://www.southernfoodways.com and click on SFA symposium.


According to the article:

J. C. Hardaway of Big S Grill on Dunnavant will be in a "dueling barbecue sandwich" lunch event with Devin Pickard of Papa KayJoe's in Centerville, Tenn.


Among the speakers at the three-day symposium are:

* Lolis Eric Elie, author of Smokestack Lightning: Adventures in the Heart of Barbecue Country, will discuss "barbecue geography: the taste of the place."
* Marcie Ferris will give a Southern Jewish perspective on barbecue. Ferris, a native of Arkansas, is writing a doctoral dissertation on food ways of Southern Jews.
* Jack Hitt, a native of Charleston S.C., will discuss sauces and race relations.
* Calvin Trillin, a barbecue lover from Kansas City, food book author and contributor to the New Yorker, will offer his "reflections of a hungry boy."

full article:

Womb Raider
Posted: Aug 7, 2002 10:40 pm
I am currently pulling every string I have to obtain free passes to this event.
Posted: Aug 8, 2002 3:07 am
How much just to sniff around?
eric o
Posted: Aug 8, 2002 4:10 am
i got you covered:

I forgot this bit:

Researcher Eric Friedl will be delivering readings from his work in progress, "Sputniks to Slaw: Effects of the US/Russia Space Race on Barbecue Sandwiches in Como, MS during the Cold War" with assistants Sherman Wilmott and Chris Martel.

Should be enough to get in the door.

CS Eunuch
Posted: Aug 8, 2002 4:19 am
Mebbe I can finagle some passes if I cover this for the university paper.

Q: Just what do sauces and race relations have to do with one another? I'm curious.

CS Eunuch
Posted: Aug 8, 2002 4:22 am
oh, maybe they meant he'd discuss sauces "in adddition to" discussing race relations.
Posted: Aug 8, 2002 6:42 am
Worst case scenario, we go as J.C.'s "entourage." You know--carry his fork, make sure he has proper set of cooking mitts, wipe sweat from his brow occasionally while standing over the pit, make sure nobody fucks with J.C. or his ride. Occasionally say, "Right on, J.C." or "That's right, boss." Seemed to work for Tyson's posse (the boxer, not the chicken king).
eric o
Posted: Aug 8, 2002 8:25 am
yeah, but JC ain't going out like Tyson.

it does seem like a workable plan.

if we push the vince mcmahon factor in barbecue up, we can option "iron bbq chef" to the food network and make hundreds.

shoot, shouldn't be throwing all my good ideas away... oh well.

Womb Raider
Posted: Aug 8, 2002 11:15 am
In my speech, which has yet to be approved by the committee, I plan to address the following:

Salt & Vinegar Potato Chips: A tantalizing and deadly mystique. Can such a daft (and british) snack ever find its place next to a steaming pile of rib meat?

The Bratwurst: Many southerners may discard the "Brat" as a german hot dog, a midwestern treat ranking among american cheese and ketchup on the culinary totem pole. Digging deeper, we see the Bratwurst as a rich cultural icon containing as much history as the pork shoulder itself. Can these icons ever merge so that one day, our children may enjoy a brat and a pork sandwich on the same table?

I spent too much time in Wisconsin...

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