North Carolina is the number two producer of pigs in America, and barbeque is by most accounts the state鈥檚 food. But historian argues that most barbecue writing is hyperbole.
Credit Rien Fertel
In his new book (Touchstone/2016) he examines the history of the southern barbecue art, and the wide range of mythology surrounding the meat and those who tend to it.
Host Frank Stasio talks to Fertel about his book, and is also joined by , the co-owner of the new Durham barbecue joint . Fertel reads at in Asheville tonight at 7 p.m., at in Durham Friday at 7 p.m. and at in Pittsboro Saturday at 11 a.m.
