The world's first barbecue museum is about to open

Drawing of the space of the soon-to-open BBQ Museum

The Museum of BBQ is intended to be a place to honor the art and culture of barbecue, a space for food lovers to learn about BBQ culture in America and the development of barbecue.

The museum is nearly 400 square meters wide, located at the Crown Center shopping mall in Kansas City, Missouri.

The museum was founded by writer Jonathan Bender and chef Alex Pope. Mr. Bender has been writing about barbecue for more than 15 years and has been a judge at the American Royal World Series of Barbecue.

He is also the author of the documentary "Burnt Legend" about Kansas City's signature barbecue.

"This is the world's first barbecue museum," Jonathan Bender told CNN.

The museum plans to organize exhibitions on barbecue, helping visitors learn about the characteristics and styles of barbecue in some regions in the US; display ingredients that make up barbecue such as meat, spices, wood, fire, smoker, dipping sauce; and learn how to make barbecue.

The museum features a shopping area for sauces, spices, and a variety of barbecue-themed retail items.

The museum founder believes that in America, barbecue is not only food but also contains culinary cultural values.

"There's no rush when it comes to barbecue," Bender said, adding that BBQ has been part of American culture for centuries. Americans host BBQ parties to get together, strengthen relationships or celebrate an important event.

Interactive exhibits at the BBQ Museum also take guests on a journey through America through cities famous for barbecue like the Carolinas, Memphis, Texas, and Kansas City.

While waiting for this location to open, visitors can visit a miniature version of the museum located in the Crown Center shopping mall.

The barbecue capital of Kansas City is home to more than 100 BBQ restaurants and numerous barbecue competitions, most famously the World Series of Barbecue, which kicks off in late October each year.

BBQ was born in Kansas City in the early 1900s, when black chef Henry Perry introduced the practice of grilling meat in underground brick-lined pits. Perry called himself the "king of barbecue."

The "king of barbecue" uses many BBQ ingredients such as pork, lamb, possum meat, and even panda meat.

Perry's BBQ reputation is so great that tourists and locals travel hundreds of miles to Kansas City just to enjoy his food.

American historians believe that Kansas City's rich barbecue tradition has played an important role in American culinary history.

TB (according to VnExpress)

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