Leseprobe
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Black Smoke
Adrian Miller
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The University of North Carolina Press 
Geisteswissenschaften, Kunst, Musik / Pädagogik
Beschreibung
Across America, the pure love and popularity of barbecue cookery have 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. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.
Kundenbewertungen
barbecue history, food and faith, barbecue culture, African American culinary history, African American food history, barbecue in the United States, African American pitmasters, Emancipation celebrations, food and slavery, southern barbecue, barbecue competition, African American foodways, Native American food history, plantation foodways, food media, southern food, Native American culinary history, culinary history, African American barbecue, African Americans in media, barbecue, barbecue sauce, Native American foodways, plantation life, Native American barbecue, slavery, and southern foodways, African American cooks, African American culinary history