Although most of the notes feature the author’s original writing, she also includes materials like photographs, copies of letters she received, responses to a Twitter-based crowdsourcing request, and definitions of terms collected from colleagues and friends (“preliminary entries toward a dictionary of untranslatable blackness”). Throughout the book, which mixes memoir, history, literary theory, and art, Sharpe-the chair of Black studies at York University in Toronto and author of the acclaimed book In the Wake: On Blackness and Being-writes about everything from her family history to the everyday trauma of American racism. The author rounds out the book with archival documents and color photographs.Ī highly entertaining, celebratory, and essential reader for history buffs and barbecue lovers alike.Ī potent series of “notes” paints a multidimensional picture of Blackness in America. Why? Because a barbecue sauce recipe is easy to replicate, but when it comes to cooking, a pitmaster counts on you being too lazy to actually prepare traditional barbecue.” Still, Miller provides plenty of mouthwatering recipes by Black barbecue artists for sauce, meat and fish, and side dishes as well as profiles of unsung Black barbecue trailblazers across three centuries.

“It’s when you ask for recipes that everyone becomes tight-lipped. “You’ve probably noticed that when you ask a barbecuer for tips on the cooking process, he or she is somewhat forthcoming,” he writes. He explores what makes the Black barbecue aesthetic exceptional and the many complexities of etiquette. An engaging storyteller, Miller brings his subjects to vivid life, as in the chapter on Black barbecue entrepreneurship, which predates Emancipation, with enslaved men and women using their business proceeds to buy freedom. He chronicles how Native American cooking techniques from the 1500s evolved into the social, festive food tradition we now call barbecue. But African Americans-the “innovators, rejuvenators, and reinventors” of barbecue-have seen their singular contributions to the culinary tradition “pushed to the margins.” To right this wrong, the author researched “hundreds of books, cookbooks, newspapers, online resources, oral histories, and periodicals,” interviewed barbecue aficionados and people working in the industry, judged competitions, and ate his way through more than 200 restaurants across the country. “If Black people ever had a national flag, it would be the Black Power fist holding a rib!” In Miller’s delicious third book, after Soul Food (a James Beard Award winner) and The President’s Kitchen Cabinet, he opens with this anonymous quote, illustrating the abiding connection between African American culture and barbecue. A deep dive into the past, present, and future of a classic American cuisine, recognizing the African Americans at the heart of it.

Black smoke by adrian miller