Black smoke : African Americans and the United States of barbecue / Adrian Miller.
Publisher: Chapel Hill : The University of North Carolina Press, [2021]Description: 301 pages : illustrations (some color) ; 27 cmISBN:- 1469662809
- 9781469662800
- TX840 .B3 M555 2021
| Item type | Current library | Shelving location | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|
Book
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NMC Library | Stacks | TX840 .B3 M555 2021 (Browse shelf(Opens below)) | 1 | Available | 33039001506772 |
Browsing NMC Library shelves, Shelving location: Stacks Close shelf browser (Hides shelf browser)
| TX837 .W45 2004 Cooking weeds : a vegetarian cookery book / | TX840 .B3 B744 2014B Low & slow : the art and technique of braising, BBQ, and slow roasting / | TX840 .B3 E85 2014 The essential New York times grilling cookbook : more than 100 years of sizzling food writing and recipes / | TX840 .B3 M555 2021 Black smoke : African Americans and the United States of barbecue / | TX840 .B3 M687 2010 Barbecue : the history of an American institution / | TX879 .N4 2013 Creative napkins & table settings / | TX908 .C68 2005 The social life of coffee : the emergence of the British coffeehouse / |
"A Ferris and Ferris book."
Includes bibliographical references and index.
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.
"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 restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today"-- Provided by publisher.