Southern History

photo of a spread at Grady's Barbecue in Dudley, N.C.
Rien Fertel

North Carolina is the number two producer of pigs in America, and barbeque is by most accounts the state’s food. But historian Rien Fertel argues that most barbecue writing is hyperbole. 

In his new book “The One True Barbecue: Fire, Smoke, and the Pitmasters Who Cook The Whole Hog,” (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.

Sandra Gutierrez is the author of 'Beans and Field Peas' and other cookbooks looking at Latin American and southern cuisine.
Matt Hulsman

From soft-shell crabs down east to baked beans cooked with a slab of pulled pork, crabs and beans are unquestionably essential to southern cuisine especially in North Carolina. 

Image of Golden on the campaign trail for Robert F. Kennedy's successful run for US Senate. The inscription reads: "To Harry...and afterwards I put on my coat, did what you told me, and won the election. My thanks, Bob Kennedy"
Harry Golden Papers, J. Murrey Atkins Library Special Collections, University of North Carolina at Charlotte

Harry Golden is no longer a household name in North Carolina, but at one point he was likely the most famous North Carolinian in the country. Golden was a Jewish-American writer who grew up in New York City’s Lower East Side in the early 1900s.

NPR continues a series of conversations from The Race Card Project, where thousands of people have submitted their thoughts on race and cultural identity in six words.

Jesse Dukes does not have Confederate ancestors. But in the time he has spent writing about Civil War re-enactors, he has met many who say they do.

Image of the cover of The Story of Land and Sea, a debut novel by historian Katy Simpson Smith.
Katy Simpson Smith

    

At the end of the 18th century it was very common for women to die during childbirth.