African Americans and the United States of Barbecue
Adrian Miller, the James Beard award-winning cookbook author behind Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time and The President's Kitchen Cabinet: The store of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas is now exploring the roots of African American regional barbecue and its impact on barbecue as we know it today in America.
Black Smoke: African Americans and the United States of Barbecue chronicles how Black perseverance, culinary innovation, and entrepreneurship fueled the flavors, methods, and dishes that have been impacted by regional styles and differences over decades.
Take a trip with Adrian as he dives deep into one of our nation's most distinctive culinary arts.
About the Author
Adrian “The Soul Food Scholar” Miller is a James Beard Award-winning author, recovering attorney, former politico and certified barbecue judge who grew up in the Denver, Colorado area. Before pursuing his passion for “dropping knowledge like hot biscuits,” Miller graduated from Stanford University and Georgetown University Law Center. Miller previously served as a Special Assistant to President Bill Clinton and as a Senior Policy Analyst for Colorado Governor Bill Ritter, Jr. Miller has written critically acclaimed books on the history of soul food and African American presidential chefs.