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Prepared in one regional style or another, in the South and beyond, barbecue is one of the nation’s most distinctive culinary arts. Scholar and certified barbecue judge Adrian Miller's newest book, Black Smoke: African Americans and the United States of Barbecue, chronicles how Black barbecuers, pitmasters, and restauranteurs helped develop this cornerstone of American foodways and how they are coming into their own today. Join Miller for a smoke-filled story of Black perseverance, culinary innovation, and entrepreneurship.
