Black smoke: African Americans and the United States of barbecue
(Book)
Author:
Published:
Chapel Hill : The University of North Carolina Press,, [2021].
ISBN:
9781469662800, 1469662809
Physical Desc:
301 pages : illustrations (some color) ; 27 cm
Status:
Lake County Non Fiction
641.7 MIL
Description
"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? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today"--
Copies
Location
Call Number
Status
Last Check-In
Lake County Non Fiction
641.7 MIL
On Shelf
Nov 21, 2022
Location
Call Number
Status
Last Check-In
Aims Greeley New
M529 2021 TX840.B3
On Shelf
Bemis Lower Level
641.76 MILLER,A
On Shelf
Jul 29, 2022
DC Delta Adult Non-Fiction
641.7 MILLER
On Shelf
Dec 27, 2023
DC Hotchkiss Adult Non-Fiction
641.7 MILLER
On Shelf
GCP Rifle Non Fiction
641.76 MIL
On Shelf
Jul 11, 2023
GRC Fraser Valley Library Non-Fiction
641.76 MIL
On Shelf
Sep 15, 2023
GRC Juniper Non-Fiction
641.76 MIL
On Shelf
Jul 5, 2023
GRC Kremmling Non-Fiction
641.76 MIL
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MCPLD Central Non-Fiction
641.7 M647b
On Shelf
Jul 18, 2023
Pitkin County Library
641.760973 M647
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More Details
Format:
Book
Language:
English
Notes
General Note
"A Ferris and Ferris book" - title page.
Bibliography
Includes bibliographical references and index.
Description
"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? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today"--,Provided by publisher.
Awards
Colorado Book Awards Winner, 2022.
Awards
2022 James Beard Award winner for Reference, History, and Scholarship
Local note
FLC Reed Leisure Collection.
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Citations
APA Citation (style guide)
Miller, A. (2021). Black smoke: African Americans and the United States of barbecue. Chapel Hill, The University of North Carolina Press.
Chicago / Turabian - Author Date Citation (style guide)Miller, Adrian. 2021. Black Smoke: African Americans and the United States of Barbecue. Chapel Hill, The University of North Carolina Press.
Chicago / Turabian - Humanities Citation (style guide)Miller, Adrian, Black Smoke: African Americans and the United States of Barbecue. Chapel Hill, The University of North Carolina Press, 2021.
MLA Citation (style guide)Miller, Adrian. Black Smoke: African Americans and the United States of Barbecue. Chapel Hill, The University of North Carolina Press, 2021.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
fd0c7b48-71cb-03d3-ac29-f159cea198fb
Record Information
| Last Sierra Extract Time | Apr 21, 2024 05:50:36 PM |
|---|---|
| Last File Modification Time | Apr 21, 2024 05:50:48 PM |
| Last Grouped Work Modification Time | May 02, 2024 08:47:58 PM |
MARC Record
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| 245 | 1 | 0 | |a Black smoke :|b African Americans and the United States of barbecue /|c Adrian Miller. |
| 246 | 3 | 4 | |a Black smoke :|b with 22 great recipes straight from the pit |
| 246 | 3 | 0 | |a African Americans and the United States of barbecue |
| 264 | 1 | |a Chapel Hill :|b The University of North Carolina Press, |c [2021] | |
| 300 | |a 301 pages :|b illustrations (some color) ;|c 27 cm | ||
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| 500 | |a "A Ferris and Ferris book" - title page. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 505 | 0 | |a Introduction: Kindling my barbecue passion -- Pit smoked: barbecue's Native American foundation -- How did "barbeque" get so Black? -- Burnt offerings: barbecue in African American church culture -- Rising smoke: the ascendancy of the African American barbecue specialist -- Barbecue is my business: the emergence of African American barbecue entrepreneurs -- Black barbeque is beautiful: toward an African American barbeque aesthetic -- Liquid black smoke: the primacy of sauce -- Short-circuited: African Americans and competition barbecue -- Blowing smoke: the fading media representation of African American barbecuers -- Glowing embers: the future of African American barbecue -- Tending the fire -- My favorite African American barbecue restaurants. | |
| 520 | |a "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? In Black Smoke, Miller chronicles how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today"--|c Provided by publisher. | ||
| 586 | |a Colorado Book Awards Winner, 2022. | ||
| 586 | |a 2022 James Beard Award winner for Reference, History, and Scholarship | ||
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