Teacher, Author, Historian
About Me
In 2016, I graduated from the University of Alabama with a Ph.D. in American History. Previously, I earned an M.A. from the University of Maryland and B.A. from Purdue University. Currently, I am a Lecturer at the University of Tennessee at Chattanooga and author of An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce.
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An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce
From Muscle Shoals to Mobile, Alabamians enjoy fabulous barbecue at home, at club meetings and at countless eateries. In the 1820s, however, a group of reformers wanted to eliminate the southern staple because politicians used it to entice voters. As the state and nation changed through wars and the Civil Rights Movement, so did Alabama barbecue. Alabama restaurants like Big Bob Gibson’s, Dreamland and Jim ‘n Nick’s have earned fans across the country. In this book, historian Mark A. Johnson traces the development of the state’s famous food from the earliest settlement of the state to the rise of barbecue restaurants.
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