Slideshow: Snapshots from the Foodways Texas Symposium: Our Barbecue, Ourselves

Wild Game Sausages
Wild Game Sausages
Lunch is ready! Dai Due knackwurst and cheddarwurst served over potato salad and sauerkraut. Their hot mustard made with local Fireman's #4 beer is served on the side.
Barbecue Crabs
Barbecue Crabs
Friday night's seafood dinner was a highlight of the symposium. Mountains of barbecue crabs and chargrilled oysters appeared on the table alongside potato salad and a bright fennel slaw.
Wild Boar Ribs
Wild Boar Ribs
These tender wild boar ribs were marinated in a sweet tamarind sauce to temper any gaminess.
Red Fish
Red Fish
Whole red fish from the Gulf are marinated and prepared for the grill.
Yucatan Style Ribs
Yucatan Style Ribs
Yucatan style pork ribs are flavored with citrus and annato. Traditional pickled red onions, habanero peppers, and a cooling radish salad are served on the side.
Dinner at the French Legation Museum
Dinner at the French Legation Museum
Symposium attendees trickle in for the final meal on the picturesque grounds of the French Legation Museum in Austin.