| 000 | 02406nam a22003018i 4500 | ||
|---|---|---|---|
| 001 | sky302566963 | ||
| 003 | SKY | ||
| 005 | 20221202153923.0 | ||
| 008 | 201116s2021 ncua b 001 0 eng | ||
| 010 | _a2020051252 | ||
| 020 | _a1469662809 | ||
| 020 | _a9781469662800 | ||
| 040 |
_aNcU/DLC _beng _cDLC _dSKYRV _dMiTN |
||
| 042 | _apcc | ||
| 043 | _an-us--- | ||
| 050 | 4 |
_aTX840 .B3 _bM555 2021 |
|
| 100 | 1 | _aMiller, Adrian, | |
| 245 | 1 | 0 |
_aBlack smoke : _bAfrican Americans and the United States of barbecue / _cAdrian Miller. |
| 264 | 1 |
_aChapel Hill : _bThe University of North Carolina Press, _c[2021] |
|
| 300 |
_a301 pages : _billustrations (some color) ; _c27 cm. |
||
| 500 | _a"A Ferris and Ferris book." | ||
| 504 | _aIncludes bibliographical references and index. | ||
| 505 | 0 | _aIntroduction: 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 restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today"-- _cProvided by publisher. |
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| 650 | 0 | _aAfrican American cooking. | |
| 650 | 0 | _aAfrican American cooks. | |
| 650 | 0 |
_aBarbecuing _zUnited States. |
|
| 999 |
_c522643 _d522643 |
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