Curious about the history of barbecue in the United States? Learn about Black pit masters and barbecuers from author and food scholar Adrian Miller as he discusses his latest book, "Black Smoke: African Americans and the United States of Barbecue". Whether you prefer Kansas City or North Carolina style, gather to hear this "smoke-filled story […]
Join us at the rustic event venue Dandy for a mouthwatering evening of conversation and cuisine, curated by Radio Milwaukee’s food podcast “This Bites” and hosted by Tarik Moody. We’ll kick things off with culinary historian, barbecue judge, and James Beard Award winner Adrian Miller (featured in the Netflix series High on the Hog) discussing […]
Few topics engender such strong opinions as barbecue. Experts John Shelton Reed (On Barbecue) and Adrian Miller (Black Smoke) help us break it down; the history, the technique, and the reason this ancient cooking technique create such passionate scholarship and discussion today. This session is part of our "A More Perfect Union" track, supported in […]
An online discussion of "Black Smoke" with Q&A from the audience. This event is hosted by the Fort Worth Public Library System.
Certified Kansas City Barbecue Society Judge Adrian Miller returns to Texas Book Festival to discuss Black Smoke: African Americans and the United States of Barbecue—part twenty-two-recipe book, part a chronicle of how Black barbecuers, pitmasters, and restauranteurs have enriched the culture of barbecue.Sponsored by H-E-B and Central MarketModerator: Nadia Chaudhury, Eater Austin editorFormat: This is a live, virtual event on […]
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, and certified […]
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 6pmBook signing and […]
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 “Black […]
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 Award […]
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 Plate […]
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.”
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