Black smoke: African Americans and the United States of barbecue
(Book)
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More Details
Published:
Chapel Hill : The University of North Carolina Press, [2021].
Format:
Book
Physical Desc:
301 pages, 8 unnumbered pages of plates : illustrations (some color) ; 27 cm
Language:
English
ISBN:
9781469662800, 1469662809, 9781469662800
Notes
General Note
"A Ferris and Ferris book."
Bibliography
Includes bibliographical references (pages 275-292) 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 restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today"--,Provided by publisher.
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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 Horizon Extract Time | Nov 21, 2024 11:27:52 AM |
|---|---|
| Last File Modification Time | Nov 22, 2024 05:11:53 AM |
| Last Grouped Work Modification Time | Nov 22, 2024 05:08:44 AM |
MARC Record
| LEADER | 04057pam a2200565 i 4500 | ||
|---|---|---|---|
| 001 | 2020051252 | ||
| 003 | DLC | ||
| 005 | 20211019094000.0 | ||
| 008 | 201116s2021 ncuaf b 001 0 eng | ||
| 010 | |a 2020051252 | ||
| 020 | |a 9781469662800 |c $30.00 | ||
| 020 | |a 1469662809 |c $30.00 | ||
| 020 | |a 9781469662800 |q (hbk.) | ||
| 020 | |z 9781469662817 |q (ebk.) | ||
| 040 | |a NcU/DLC |b eng |e rda |c DLC |d TnLvILS | ||
| 042 | |a pcc | ||
| 043 | |a n-us--- | ||
| 050 | 0 | 0 | |a TX840.B3 |b M529 2021 |
| 082 | 0 | 0 | |a 641.7/60973 |2 23 |
| 092 | |a 641.7 MILLE | ||
| 100 | 1 | |a Miller, Adrian |e author. | |
| 245 | 1 | 0 | |a Black smoke : |b African Americans and the United States of barbecue / |c Adrian Miller. |
| 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 | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 336 | |a still image |b sti |2 rdacontent | ||
| 337 | |a unmediated |b n |2 rdamedia | ||
| 338 | |a volume |b nc |2 rdacarrier | ||
| 500 | |a "A Ferris and Ferris book." | ||
| 504 | |a Includes bibliographical references (pages 275-292) 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 restauranteurs 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 | |
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