![]() ![]() ![]() 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.” His second book was awarded the Ruth Fertel “Keeper of the Flame Award” by the Southern Foodways Alliance in 2018, in recognition of his work on African American foodways. His 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. This stint led to 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. In Black Smoke: African Americans and the United States of Barbecue , Miller continues to “drop knowledge like hot biscuits.” Also spending some time on the political scene, Miller served as a special assistant to the president during the Clinton administration, leaving shortly after George W. ![]() In his third book, which came out this spring, Miller, an attorney turned barbecue judge, plunged into the story of African Americans and their history with smoked meats. You would probably have high expectations for someone who goes by the name of “Soul Food Scholar,” and Adrian Miller delivers. ![]()
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