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"Across America, the pure love and popularity of barbecue cookery has gone through the roof. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. And people aren't just eating it; they're also reading books and articles and watching TV shows about it. But why is it, asks Adrian Miller--admitted 'cuehead and longtime certified barbecue judge--that in today's barbecue culture African Americans don't get much love? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today"--
About the author
Adrian Miller is a certified Kansas City Barbecue Society judge and recipient of a James Beard Foundation Book Award for
Soul Food: The Surprising Story of an American Cuisine,
One Plate at a Time. A consultant on Netflix's
Chef's Table BBQ, Miller's most recent book is
The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, from the Washingtons to the Obamas.
Summary
Chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. This is a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship.
