This spring’s release of two important books on Black barbecue are essential reading for so many reasons. “Black Smoke” and “Rodney Scott’s World of BBQ” take readers deep into the history of what makes this tradition so special, exploring sometimes painful personal experiences along the way.
“Rodney Scott’s World of BBQ” and “Black Smoke” are two hotly anticipated titles launching this … [+] spring.
Courtesy of the publishers
In a recent group interview, the three authors behind these excellent books make the case for food cooked low-and-slow and the feeling of community it creates. These titles are far from typical cookbooks, appealing to audiences who care about complicated human relationships and righting the exclusion of the Black experience from history books.
Meet the authors
Adrian Miller traveled extensively to research “Black Smoke: African Americans and the United States of Barbecue.” He’s written several award-winning books and was recently crowned the Bard of Barbecue in a profile by his Stanford University alumni newspaper.
Rodney Scott is a James Beard award-winning chef and owner of two restaurants that bear his name, the flagship in Charleston, S…