![]() ![]() ![]() ![]() But it also celebrates Black pitmasters and examines why the food media that used to celebrate Black barbecue has lately become obsessed with white men who generally fall into the category of “Urban Hipster,” “Rural Bubba,” and “fine dining chefs who have entered the barbecue game.” Miller’s book goes to great lengths to undermine some of the most common stories about American barbecue-for example, dedicating a chunk of the book to the Native American roots of barbecue. “I think what distinguishes me from many other barbecue writers is my tendency to go deep on the historical context and a dedication to telling the story from an African American point of view,” he says. To compile the story-which takes plenty of unexpected twists and flips some conventional wisdom on its head-Miller combed through more than three-thousand oral histories from formerly enslaved people and reams of historical newspapers. In his new book, Black Smoke: African Americans and the United States of Barbecue, Miller turns his attention to the grand tradition of smoked meat as it exists in America. ![]() Miller is an attorney, former White House staffer and a James Beard Award-winning author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. Adrian Miller has adopted the sobriquet of “Soul Food Scholar,” and so it should be no surprise that he takes a scholarly approach to his books about southern foodways. ![]()
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