April 4-6, 2013
The 3rd Annual Foodways Texas symposium 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 around the state, we’ll consider what we can learn from barbecue as both meal and process. What can both 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 in Austin, April 4-6, 2013, as we eat, think, and talk our way from pasture to pit to plate.
Registration includes five meals.
Tickets are limited and on sale now.
Pitmasters / Chefs include:
Aaron Franklin, Franklin Barbecue, Austin
Justin Fourton, Pecan Lodge, Dallas
Greg Gatlin, Gatlin’s BBQ, Houston
Levi Goode, Goode Company, Houston
Wayne Mueller, Louie Mueller Barbecue, Taylor
Patrick Martin, Martin’s Bar-B-Que Joint, Nolensville, TN
Bryan Caswell, Reef, Houston
Tiffany Derry, Dallas
Jesse Griffiths, Dai Due, Austin
David Norman, Easy Tiger Bake Shop & Beer Garden, Austin
Hugo Ortega, Hugo’s, Houston
Robert Lyford, Patina Green Home and Market, McKinney
Morgan Weber, Revival Market, Houston
John T Edge, Southern Foodways Alliance, Oxford, MS
Bryan Bracewell, Southside Market & Barbeque, Elgin, Texas
Daniel Delaney, Briskettown, New York
Daniel Vaughn, BBQ Snob, Dallas
Georgia Pellegrini, New York & Austin
Jason Mellard, Texas State University, San Marcos, Texas
Jody Horton, Photographer, Austin
Joe Nick Patoski, Wimberley, Texas
Robb Walsh, Houstonia Magazine, Houston
Tim Byres, Smoke Restaurant, Dallas
Toni Tipton-Martin, The Jemima Code, Austin
Become a member today!