Black Smoke

African Americans and the United States of Barbecue

De: Adrian Miller

Narrado por: JD Jackson

Duración: 11 h y 36 m

Resumen del Editor

Across America, the pure love and popularity of barbecue cookery have 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. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.

PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.

©2021 Adrian Miller (P)2021 Audible, Inc.

Phenomenal story

Phenomenal story of the history of BBQ. This is Adrian’s third book and he always deliver. A decent amount of history, great knowledge but most importantly a wonderful story of real people and their impact.

Great Historically Accurate Information

Hi!
I LOVE this book. I grew up in a house that was not respectful to people who looked different from me.
One thing I WAS taught is to think for myself. I find this a wonderful retaliatory history of the origins of BBQ and how it originated from African Americans in conjunction with American Indian roasting styles. There were a few (100% necessary) parts that were hard to bear realities of the American South as it was and is today. The best part is the link to the other accomplished African American BBQ chefs and how they shaped the past and present of BBQ, and making that space for future bbq crafters. I love that this book is an education and a leap in the right direction to correct the narrative. I had listened to a bbq history book previously. By hour 2, I was so mad, I requested my credit back. It talked about slave owners as if they invented the food and benevolently bestowed the endeavour to their well-treated slaves. I was DISGUSTING. This book really focuses on reality as it was and what we can do to support equity in the barbeque (yes 'que) arena. I highly recommend this book and also challenge you to be courageous and listen to the tough parts. it's a good perspective on what has happened and SHOULD give you even more compassion for what our fellow humans have done to survive and thrive in the face of adversity.
excellent message, great content, well-delivered. looking forward to his other books in audible! please consider expanding your audio library if you read this, Adrian!

all the best,
Vic