7/5/2023 0 Comments Black Smoke by Adrian Miller![]() ![]() It’s the culmination of more than a decade of research that began when the author was writing “Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time.” Miller’s third book, “Black Smoke: African Americans and the United States of Barbecue,” is available this week from the University of North Carolina Press. ![]() ![]() “And ‘untold’ is a little bit of a misnomer, because in some sense I am bringing forth new stories, but in a lot of cases I’m just reviving (old ones).” “I think the through-line is essentially to write the untold history of African-American food culture,” Miller said of his work. Thursday, June 15th 2023 Home Page Close Menuĭenver-based food historian and James Beard Award winner Adrian Miller wants the evolving story of American food to reflect its African-American influence. ![]()
0 Comments
Leave a Reply. |