Black smoke

African Americans and the United States of barbecue
Adrian Miller
Book - 2021

"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 restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today"--

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Barcode Status Material Type CallNumber Availability
37413318944305 Available Non-fiction 641.7609 MILLER  Place a Hold
Bibliographic Details
Main Author: Miller, Adrian (Author)
Format: Book
Language:English
Published: Chapel Hill : The University of North Carolina Press, [2021]
Series:A Ferris and Ferris book
Subjects:

MARC

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246 3 4 |a Black smoke :  |b with 22 great recipes straight from the pit 
246 3 0 |a African Americans and the United States of barbecue 
264 1 |a Chapel Hill :  |b The University of North Carolina Press,  |c [2021] 
264 4 |c ©2021 
300 |a 301 pages :  |b illustrations (some color) ;  |c 27 cm. 
336 |a text  |b txt  |2 rdacontent 
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490 0 |a A Ferris and Ferris book 
500 |a "A Ferris and Ferris book." 
504 |a Includes bibliographical references and index. 
505 0 |a 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. 
520 |a "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 restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today"--  |c Provided by publisher. 
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650 0 |a African American cooking. 
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