- Additional Details
- Format: Color, DVD-Video, NTSC
- Rating: Not Rated
- Number of Discs: 1
- Run Time: 50 Minutes
- Region: Region 1
- Aspect Ratio: 1.33:1
- Language: English
- Studio: History Channel
- DVD Release Date: August 24, 2006
Travel the south in search of the ultimate renditions of pulled pork, BBQ beef ribs and other tangy favorites.
- AMERICAN EATS goes from the farm to the kitchen and beyond.
- An irreverent, illuminating, gastronomic tour of the nation.
- Discover Henry Ford’s surprising contribution to American cuisine.
The old saying goes "you are what you eat." So what does that say about America? More than you might imagine, as AMERICAN EATS reveals. This irreverent, insightful and unique look at the nation reveals the secret tales behind our favorite indulgences, heads into the test kitchens where science combines with cooking, and visits temples of taste across the country.
The word probably derives from barbe a queue, French for "from snout to tail". The word first appeared in Virginia in the 1700s, and the practice became a tradition in the late 1800s during cattle drives. The next great leap came from an unlikely source--Henry Ford invented the charcoal briquette from leftover wood scraps and sawdust from his car factory. E.G. Kingsford bought the invention and put it into commercial production. Whether a fan of North Carolina pulled pork, spicy Texas barbequed beef, or Charlie Bryant's Kansas City ribs, there's no denying that barbeque is truly American cooking, and in this hour AMERICAN EATS tastes some of the very best.