He read cookbooks, African-American elders, and old newspaper articles in his research. “The most fun I had was eating my way across the country,” Miller says. Miller ate at 150 soul restaurants in 35 cities and talked to anyone he could find who was willing to talk about soul food. “Practicing law was not the thing for me,” Miller says.“I was singing spirituals in my office, so I figured I needed to do something else.” Here’s why the following, listed alphabetically, are my favorites.ĭINING WITH THE WASHINGTONS: HISTORIC RECIPES, ENTERTAINING, AND HOSPITALITY FROM MT.Adrian Miller calls himself a “recovering lawyer and politico turned culinary historian.” He went from working as a special assistant to former President Bill Clinton and a legislative director for former Colorado Governor Bill Ritter to becoming a soul food scholar. Given my passion for African American culinary traditions, I’ve naturally gravitated to the UNC Press books that focus on food. The UNC Press catalogue is full of books that explore previously unresearched and lightly researched topics, and it gives voice to authors who have not been adequately represented in publishing.
This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.įor a century, the University of North Carolina Press (“UNC Press”) set the standard for publishing books that deepen one’s understanding of the American South. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. It’s a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. 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.
In celebration of our centennial year, we’ve asked our authors to write some guest blog posts to help celebrate with us! We’re kicking off our centennial blog post series with a post from Adrian Miller, author of award-winning book Black Smoke: African Americans and the United States of Barbecue.
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