Author Series - Adrian Miller

Photo of author Adrian Miller and his book, Black Smoke.

About Black Smoke

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. 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. It's a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship. Though often pushed to the margins, African Americans have enriched a barbecue culture that has come to be embraced by all. Miller celebrates and restores the faces and stories of the men and women who have influenced this American cuisine. This beautifully illustrated chronicle also features 22 barbecue recipes collected just for this book.

 

About Adrian Miller

Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Col.

Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995.  From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. 

  

Bibliography

Miller’s first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President’s Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President’s Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian’s third book, Black Smoke: African Americans and the United States of Barbecue, was published Spring 2021.

 

Awards

In 2018, Adrian was awarded the Ruth Fertel “Keeper of the Flame Award” by the Southern Foodways Alliance, in recognition of his work on African American foodways.  In 2019, Adrian received the Judge Henry N. and Helen T. Graven award from Wartburg College in Waverly, Iowa, for being “an outstanding layperson, whose life is nurtured and guided by a strong sense of Christian calling, and who is making a significant contribution to community, church, and our society.”

When

  • Monday, October 11, 2021 | 06:30 PM - 07:30 PM