(U.S.) Carnivorous Curriculum
- CARNIVOROUS CURRICULUM
Meat & Poultry, Bryan Salvage, June 28, 2013
Once viewed as a regional US phenomenon, barbecue products have evolved in recent decades into a nationwide staple both at retail and foodservice. The barbecue concept has become so popular it is the focus of a freshman course at Texas A&M Univ., College Station, Texas. To date, about 80 students have enrolled in: UGST 181 Texas Barbecue.
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