6/23/2023 0 Comments Adrian miller black smokeAnd there were multiple ways that Native Americans were cooking. So I argue that really, it was a fusion of Native American smoking techniques. The way that Southern barbecue emerges is just so different. Because that story is that Europeans show up in the Caribbean, they see indigenous people cooking in a way they're not familiar with, and then Europeans bring that to the North American mainland. Can you explain how barbecue’s history starts with the indigenous peoples of the Americas, and the primary cooking techniques that were used?Īdrian Miller: “The reason I start with the indigenous people in the Americas, mainly mainland North America, is that the Caribbean origin story never quite jelled for me when it came to Southern barbecue. KCRW: The word “barbecue” has its roots in West Africa. He joins Good Food to discuss barbecue’s origins, community, and legacy. “Barbecue was one of the places where people kind of ignored the color line in terms of restaurants, and you would often find whites going into the Black neighborhood to get barbecue,” Miller says.įrom the surprising and often overlooked beginnings of American barbecue, Miller chronicles the evolution and the entrepreneurship of Black barbecue as he stokes the coals of its living legacy. In his latest book, “ Black Smoke: African Americans and the United States of Barbecue,” food scholar and James Beard winner Adrian Miller writes, “Black-run barbecue joints often find themselves located at the intersection of food, race, and absurdity.”
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