![]() The foods you should be freezing and how long they actually keep … Barbecuers have shown an amazing resiliency.” Instead, “I think the African-American barbecue world has just shifted. “I really thought I’d be writing an elegy,” he said of Black barbecue. Miller is a Denver food historian and author of the new book “Black Smoke.” (Rachel Woolf, Special to The Denver Post)īut the subject of American barbecue - with its complicated history and current spotlight - deserved a written history of its own, Miller said. ![]() ![]() Adrian Miller at Hungry Wolf BBQ in Aurora on Sunday, April 25. That book won a 2014 James Beard Book Award, and Miller has been writing and giving talks as the Soul Food Scholar ever since. 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. Saturday, May 6th 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. ![]()
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