Black smoke African Americans and the United States of barbecue
"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 a...
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| Main Author: | |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Chapel Hill :
The University of North Carolina Press,
[2021]
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| Subjects: | |
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| 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 restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today"-- |
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| Item Description: | "A Ferris and Ferris book" - title page. |
| Physical Description: | 301 pages : illustrations (some color) ; 27 cm |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: | 9781469662800 1469662809 |
| Author Notes: |
