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. Scholar and certified barbecue judge Adrian Miller uncovers the African American figures who have been long overlooked in today’s barbecue culture.
In his newest book, Black Smoke: African Americans and the United States of Barbecue, Miller chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. Join Miller for a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Learn about the African Americans, though often pushed to the margins, who have enriched the barbecue culture that has come to be embraced by all. Celebrates and restore the faces and stories of the men and women who have influenced this iconic American cuisine.
This program will be recorded and available for later viewing by those who register.
Purchase Black Smoke: African Americans and the United States of Barbecue.