Black Smoke: African Americans and the United States of Barbecue (Ferris and Ferris) by Adrian Miller
English | April 27th, 2021 | ISBN: 1469662809 | 325 pages | True PDF | 11.93 MB
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?