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

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    • Abstract:
      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.
    • Content Notes:
      Introduction: Kindling my barbecue passion -- Pit smoked: barbecue's Native American Foundation -- How did "barbeque" get so Black? -- Burnt offerings: barbecue in African American church culture -- Rising smoke: the ascendancy of the African American barbecue specialist -- Barbecue is my business: the emergence of African American barbecue entrepreneurs -- Black barbeque is beautiful: toward an African American barbeque aesthetic -- Liquid Black smoke: the primacy of sauce -- Short-circuited: African Americans and competition barbecue -- Blowing smoke: the fading media representation of African American barbecuers -- Glowing embers: the future of African American barbecue -- Tending the fire -- My favorite African American barbecue restaurants.
    • Notes:
      "A Ferris and Ferris book."
      Includes bibliographical references (pages 267-292) and index.
      1 7 10 13 14 19 20 21 22
    • ISBN:
      9781469662800
      1469662809
    • Accession Number:
      2020051252
    • Accession Number:
      1247076349
    • Accession Number:
      ccp.1109645