Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. He is the executive director of the Colorado Council of Churches. Black Smoke: African Americans and the United States of Barbecue, which features 22 recipes, chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of […]
The Hue-Man Experience at Tattered Cover presents barbecue expert, Adrian Miller for a conversation on the history of Black soul food and its relation to Thanksgiving dinner. This event will take place at our McGregor Square location on Friday, November 12th, at 6pm MT. Adrian Miller is a food writer, James Beard Award winner, attorney, […]
Join us as James Beard Award-winning author Adrian Miller discusses his latest book, Black Smoke: African Americans and the United States of Barbecue. Tombolo Books will be onsite to purchase Black Smoke. Complimentary BBQ snacks will be provided by Dr. BBQ using one of Adrians recipes from Black Smoke. ○ ScheduleDoors at 5:30pmAuthor speaks at […]
In celebration of Black History Month, Hill Country Barbecue Market will shed light on the impact and influence of African Americans on the history of barbecue in America at our Brisket Session with Adrian Miller. Adrian Miller is the 2014 James Beard Book Award winner and 2018 NAACP Image Award nominee. Adrian, the author of […]
An Evening of BBQ History with Adrian Miller: American Culinary Historian, Soul Food Scholar and James Beard Award Winning Author at Grill & Provisions!-A Curated Dinner and DrinksTicket Price: $79.00 per person *limited spots available* Join us and Outdoor Grilling Adventures as we host Adrian Miller, American Culinary Historian, Soul Food Scholar and James Beard […]
The Southern Foodways Alliance and the Department of Writing and Rhetoric are co-sponsoring a conversation with Adrian Miller at the Jackson Avenue Center on Tuesday, March 1 at 6 p.m. The event is free and open to the public. Miller is the author of three books. His first book, Soul Food: The Surprising Story of an American Cuisine, One […]
Adrian Miller will receive the 12th Annual Literati Award from the Friends of the Southern Methodist University Libraries! The Literati Award honors “an individual who uses the written word to advance the ideals of creativity, conviction, innovation and scholarship and who have had a significant impact on culture and the community through their work.”
Journalist and Professor Karen Thomas moderates a conversation with chef and author Adrian Miller, Texas Monthly’s Jose Ralát, author of American Tacos: A History and Guide, and Brent Reaves, owner of Smokey John’s Barbeque, about the history of African Americans and the United States of barbeque. More than 100 acclaimed national and local authors with […]
The Jefferson Humanists' monthly chapter meeting will have a presentation by Adrian Miller titled, The President's Kitchen Cabinet Join James Beard Award-winning author Adrian Miller for an informative and entertaining look at the African Americans who served as presidential chefs. An emphasis will be placed on the cooks for Presidents Washington, Jefferson, (Benjamin) Harrison, (Franklin […]
On Thursday, March 31 at 5:30 p.m., the UTC History Department and Africana Studies Program welcome special guests Adrian Miller, James Beard Award winner, and Kenyatta Ashford, Chef at Chattanooga’s Neutral Ground, for A Conversation […]
Adrian Miller will join History and Biography Colorado Book Awards finalists and read in-person on Friday, May 13, 2022 at 7 p.m. MT at BookBar in Denver. Attendees can pose questions and talk with the finalists, and finalist books will be available for purchase. Register for this free event and view the full finalists lists and reading schedule on Colorado Humanities & […]
Across America, the pure love and popularity of barbecue cookery have 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. […]
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