African Americans and Barbecue
The first barbecue finding began in Kansas City, Missouri by a gentleman named Henry Perry. Mr. Perry is labeled as “the father of barbecue” and his legacy continued after his death in 1940. His legacy states that he began smoking meat which later turned into a business for Mr. Perry. Mr. Perry turned his business over to two African Americans gentleman, Charlie and Arthur Bryant. Arthur took control full ownership of the barbecue restaurant, which is named Arthur Bryant’s Barbecue in 1946. African Americans in the 20th century had an opportunity by creating a food establishment which drew all different kinds of people. This new opportunity allowed African Americans to establish a restaurant in the middle of the century. This new business under Arthur Bryant faced a series of different obstacles as a new owner and the first obstacle was racism. As Mr. Bryant battled racism, the opportunities became endless for color people in Kansas City. First, this new business in Kansas City gave job opportunities for color people, a new restaurant to market within the city, and place for traveling tourist to stop by. The tricky part about this new business is that white people read and heard about this business located in Kansas City and that drove their interest into trying this new item called ‘barbecue’. Despite that their was a business that African Americans operated and owned, white people found themselves in Mr. Perry's restaurant.
