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Cross Over Cooking Part 3

A big old rack of barbecued pork ribs
I used to think historically eating pork ribs, organs, and extremities represented something distinctive about southern black folk's food in the United States.  However interacting with diverse audiences and students over the years and watching Bizarre Food on the Travel Channel has taught me differently. I don’t care where you are you will find people, particularly those living in rural societies, eating low on the hog—chitlin’s, a whole hog’s head, pig tails, pigs feet, ribs etc.  Poor People in need of calories and not subject to religious dietary restrictions eat as much support as they can get their hands on. In most instances agrarian people around the world eat pork with regional differences in seasonings and cooking methods.

Cross Over Cooking Part 4

Cross Over Cooking Part 2