In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. from the Georgetown University Law Center in 1995. We hope you will join us! About the AuthorĪdrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado.Īdrian received an A.B in International Relations from Stanford University in 1991, and a J.D. The event will be moderated by David Borghesani, Mars Chocolate Historian. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all.Īdrian will celebrate and restore the faces and stories of the men and women who have influenced this American cuisine. It’s a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.Together with AMERICAN HERITAGE® Chocolate, we are pleased to host an evening with Adrian Miller, aka The Soul Food Scholar, in celebration of Soul Food month and the release of his most recent book, Black Smoke: African Americans and the United States of Barbecue.Īdrian will chronicle how Black barbecuers, pitmasters, and restaurateurs helped develop this cornerstone of American foodways and how they are coming into their own today.

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. 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?

And people aren't just eating it they're also reading books and articles and watching TV shows about it. Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation's most distinctive culinary arts. Across America, the pure love and popularity of barbecue cookery have gone through the roof.

Black smoke by adrian miller