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Black smoke by adrian miller5/26/2023 ![]() ![]() He remembers a Fox News story on the "who's who of barbecue" in 2015 - in which all fifteen people mentioned were white. "The book is consistent with my other books in that it tells a hidden history or a forgotten history."Ĭourtesy of UNC Press Miller began thinking about writing Black Smoke after watching television shows and news stories on barbecue. "I saw that African-Americans had been pushed so far to the sidelines of barbecue that they were in danger of disappearing," Miller continues. Black Smoke tells the story of the importance of African-Americans on the birth and evolution of barbecue: cooking meat at low temperature over wood coals in a way that's distinct from other forms of outdoor cooking. ![]() This leads to a much narrower range of the history of food in the United States and how certain foods and dishes have evolved, he points out. Miller says the reason for writing his third book, Black Smoke: African Americans and the United States of Barbecue, which is scheduled for release on April 27, is the same as it was for his first two efforts: "The people who decide what stories are being told are white - and they're getting recommendations about what stories to tell from other white people." He followed that up with The President's Kitchen Cabinet in 2017, exploring the history of African-American chefs in the White House. Food historian Adrian Miller won a 2014 James Beard Award for his first book, Soul Food: The Surprising Story of an American Cuisine One Plate at a Time(2013). ![]()
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