Politics, Pitmasters, and Pork: Alabama Barbecue Through the Ages

📅 Hog Heaven: A History of Alabama Barbecue

What: A talk exploring the history of Alabama barbecue and its ties to politics, culture, and identity, led by Dr. Mark A. Johnson.
When: Saturday, September 13, 2025 from 11:00 a.m. – 12:00 p.m.
Where: Create205 Lab, 2nd Floor, 2100 Park Place, Birmingham, AL 35203
Contact: Catherine Oseas, Head of the BPL Department of Archives | 📧 catherine.oseas@cobpl.org| 📞 205-226-3630

Did you know there’s a powerful tie between Alabama’s legendary barbecue and the politics and cultural identity of the state? On Saturday, September 13, the Birmingham Public Library Department of Archives & Manuscripts will explore that connection by hosting Hog Heaven: A Brief History of Alabama Barbecue. This engaging discussion, led by Dr. Mark A. Johnson, a history professor at the University of Tennessee at Chattanooga, will take place from 11:00 a.m. until noon in the Create205 Lab, 2nd floor at 2100 Park Place.

When most people think of Alabama, barbecue isn’t far behind. Slow-smoked pork, tangy white sauce, and the smell of hickory wood are woven into the state’s identity as deeply as football and front porches. But barbecue in Alabama is more than a meal; it’s a story about politics, industry, community, and change.

In the nineteenth century, barbecue was a centerpiece of campaign rallies, feeding crowds while politicians made their case. By the late 1800s, barbecue joints sprang up near Birmingham’s steel mills, serving workers after long shifts. In the 1950s, roadside shacks popped up to welcome travelers exploring America’s new interstate system. By the 1960s, barbecue was feeding the Civil Rights Movement, sustaining activists who gathered around plates of ribs and pulled pork after marches and meetings.

Today, Alabama barbecue reflects both tradition and innovation. Pitmasters continue to honor old methods while embracing new culinary movements—experimenting with heritage breeds, sustainable farming, and inventive sauces that keep the state’s barbecue culture vibrant and evolving.

To dig deeper into this flavorful history, join Dr. Johnson who earned his doctorate from the University of Alabama in 2016 and is the author of An Irresistible History of Alabama Barbecue (2017). His current research explores the cultural history of bacon in America.

Dr. Johnson’s talk is part of the AHA Young Scholars Program, which brings emerging historians into the public square through the Speaker’s Bureau.

So come curious and come hungry, for both food and history. Alabama barbecue isn’t just what’s on the plate; it’s the story of a people, a culture, and a state.

Written by Roy L. Williams, Public Relations Director- Birmingham Public Library