The N.C. Department of Natural and Cultural Resources (DNCR) has created a new traveling exhibit that examines the history of barbecue and its continuing place in North Carolina culture. From its early history to modern-day “East-versus-West” style discussions, barbecue is alive and well in our state. The exhibit will be on display at the High Point Museum from Sept. 16 to Nov. 19.
Pirates on Hispaniola barbecued pigs and cattle left behind by the Spanish in the 1500s. Explorer John Lawson was served “barbakued” venison, fish and peaches by the Santee Indians. Enslaved men working in pits produced barbecue in the South. Barbecue remains singularly popular today across the state.
Tall illustrated fabric panels comprise the traveling exhibit highlighting the social importance, cultural adaptations, methods of preparation, dessert options and the science behind barbecue. In addition to the panels, the exhibit includes display materials, t-shirts and sauces from various pits across the state.
There is no extra fee to see this exhibit.