May 12, 2021 | BY AAGD STAFF
James Beard Award winning author Adrian Miller reclaims a celebrated African American tradition and reinforces barbecue as an important Black cultural contribution to American cuisine.
Black Smoke is a delectable Black History lesson that takes a scholarly approach to tracing the evolution of barbecue in America. From its earliest mentions in journals written by Spanish explorers in 1513, through American slavery and Jim Crow, all the way to modern day grill-masters, Black food artisans, once lost to time, vividly come to life in the pages of Miller’s new book. He offers first person accounts, oral histories, and published reports about connoisseurs of slow-cooked meat who distinguished themselves through their ability to que! Miller also examines the array of cultural influences that have helped shape the culinary art of barbecue.
Native Americans, Latinx, Afro-Caribbeans, Asians, Europeans, everyone smoked meat…but, Black Americans perfected it! As the Black community continues to reclaim “the culture,” Miller’s Black Smoke solidly makes the case for African Americans as the true innovators of barbecue.
Black Smoke: African Americans and the United States of Barbecue is available now at all major booksellers or wherever books are sold.
