Black Smoke: African Americans and the United States of Barbecue (A Ferris and Ferris Book)
Black Smoke explores the essential contributions of African Americans to the United States of barbecue, tracing their influence from historical roots to modern practices. Authored by Adrian Miller, this book illuminates the overlooked stories of African American cooks and pitmasters who have shaped one of America's beloved culinary traditions. A compelling look at food, history, and culture.
About This Book
Black Smoke delves into the story of African Americans and their profound influence on the United States of barbecue. It highlights their historical involvement in developing barbecue traditions across the nation.
The book examines how African American cooks, often overlooked, have been central to the evolution of barbecue techniques and flavors. From the antebellum South to contemporary scenes, their expertise has defined this iconic American cuisine.
Through detailed accounts, it celebrates the resilience and innovation of African American pitmasters who have sustained and advanced barbecue as a cultural staple.
This work is part of the Ferris and Ferris Book series, offering insightful perspectives on food history and cultural heritage.
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