Black Smoke : African Americans and the United States of barbecue / Adrian Miller.

By:

Miller, Adrian [Author]

Material type:

TextLanguage: English Publisher: Chapel Hill : The University of North Carolina Press, [2021]Description: 301 pages illustrations (some color), map 27 cmContent type:

text

Media type:

unmediated

Carrier type:

volume

Audience:

General
Any audience

ISBN:

9781469662800

Subject(s):

DDC classification:

641.7/60973 23

LOC classification:

TX840.B3 M529 2021

Summary: "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"--. Provided by publisher.

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	John Tomay Memorial Library	ANF	641.7 MIL (Browse shelf(Opens below))	Available	31030100276591

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Previous	641.69 PIE 365 ways to cook fish & shellfish /	641.7 KAT Wild fermentation : the flavor, nutrition, and craft of live-culture foods /	641.7 MCH The hungry hiker's book of good cooking /	641.7 MIL Black Smoke : African Americans and the United States of barbecue /	641.7 PAS Epic air fryer : 100 inspired recipes that take air frying in deliciously exciting new directions /	641.7 RAI How to grill	641.7 THO Bake : the essential companion /	Next

"A Ferris and Ferris book."

new book 2022 fall.

Includes bibliographical references (pages 267-292) and index.

"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"--. Provided by publisher.

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