TY  - BOOK
AU  - Miller,Adrian
TI  - Black Smoke: African Americans and the United States of barbecue 
SN  - 9781469662800
AV  - TX840.B3 M529 2021
U1  - 641.7/60973 23
PY  - 2021///]
CY  - Chapel Hill
PB  - The University of North Carolina Press
KW  - Barbecuing
KW  - United States
KW  - African American cooking
KW  - African American cooks
N1  - "A Ferris and Ferris book."; new book 2022 fall; Includes bibliographical references (pages 267-292) and index
N2  - "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"--
ER  -