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03010aam a2200433 i 4500 001 1647BF70A7E711EB98937C0F4BECA4DB 003 SILO 005 20210428010042 008 201116s2021 ncuaf b 001 0 eng 010 $a 2020051252 020 $a 1469662809 020 $a 9781469662800 035 $a (OCoLC)1195454585 040 $a NcU/DLC $b eng $e rda $c DLC $d OCLCF $d OCLCO $d UKMGB $d ILC $d IOU $d SILO 042 $a pcc 043 $a n-us--- 082 00 $a 641.7/60973 $2 23 100 1 $a Miller, Adrian, $e author. 245 10 $a Black smoke : $b African Americans and the United States of barbecue / $c Adrian Miller. 246 30 $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, 8 unnumbered pages of plates : $b illustrations (some color) ; $c 27 cm 504 $a Includes bibliographical references and index. 505 00 $t My favorite African American barbecue restaurants. $t Pit smoked: barbecue's Native American foundation -- $t How did "barbeque" get so Black? -- $t Burnt offerings: barbecue in African American church culture -- $t Rising smoke: the ascendancy of the African American barbecue specialist -- $t Barbecue is my business: the emergence of African American barbecue entrepreneurs -- $t Black barbeque is beautiful: toward an African American barbeque aesthetic -- $t Liquid black smoke: the primacy of sauce -- $t Short-circuited: African Americans and competition barbecue -- $t Blowing smoke: the fading media representation of African American barbecuers -- $t Glowing embers: the future of African American barbecue -- $t Tending the fire -- $t 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. 650 0 $a Barbecuing $z United States. 650 0 $a African American cooking. 650 0 $a African American cooks. 941 $a 8 952 $l DPPE403 $d 20240611013925.0 952 $l SFPH074 $d 20240314022234.0 952 $l BOPG851 $d 20231010022041.0 952 $l FXPH314 $d 20221108010336.0 952 $l TDPH826 $d 20210902011126.0 952 $l SAPG074 $d 20210723014358.0 952 $l GBPF771 $d 20210702013019.0 952 $l BAPH771 $d 20210428010638.0 956 $a http://locator.silo.lib.ia.us/search.cgi?index_0=id&term_0=1647BF70A7E711EB98937C0F4BECA4DB 994 $a C0 $b IOUInitiate Another SILO Locator Search