SOUTH CAROLINA: USC students are studying Southern history through barbecue
A University of South Carolina course is using smoked pork and sauce traditions to teach students about Southern history, culture and civil rights. The semester wrapped up Wednesday at a West Columbia smoke house — not a lecture hall.
Here are key takeaways:
• The class, “Barbecue: Southern History and Culture on a Plate,” is taught by Professor Matt Simmons through USC’s Institute for Southern Studies. It examines Southern history, culture, civil rights, economic development, demographic change and politics through the lens of barbecue.
• Simmons initially didn’t think the course would get approved or fill seats. When it debuted in spring 2025, all 100 spots filled within three days with a waitlist. This year, 150 students signed up.
• Instead of textbooks, Simmons sent students across South Carolina to try different barbecue joints. One student from Pennsylvania said a visit to McCabe’s BBQ in Manning was the first time he felt he understood what the South means.
• In place of a traditional final exam, students created their own sauces and meat rubs drawing from their personal and family backgrounds — including Italian American, Alabama, Egyptian and Lebanese heritages.
• The semester finale took students to City Limits Barbeque in West Columbia, where owner Robbie Robinson worked the coals and pork shoulder while explaining the differences between Carolina and Texas barbecue and what makes “a good bite.”
• Senior Jakob Torino, who studies finance and supply chain, summed up the takeaway: “Food is culture. If you are going to learn one thing about a people, you better start with the food.”
Read more at: https://www.thestate.com/news/local/education/article315571490.html#storylink=cpy
–yahoo.com/news
