Father’s day is just around the corner and if you’re still searching for the perfect gift, we have you covered! Browse our selection of books that could make the perfect Father’s Day gift. If you don’t see anything on this list you can always browse all of our books by subject so you can choose the perfect title. You can… Continue Reading Books For Dad This Father’s Day
Over the past 100 years UNC Press is proud to have published an extensive catalog of award winning and highly praised books. As we celebrate our centennial, we’ve looked back at these prestigious titles to highlight some of our most influential and iconic books. Find the first three installations in our Iconic Books blog series here. Slave Counterpoint: Black Culture in… Continue Reading Iconic Books From the Past 100 Years: Part 4
Over the past 100 years UNC Press is proud to have published an extensive catalog of award winning and highly praised books. As we celebrate our centennial, we’ve looked back at these prestigious titles to highlight some of our most influential and iconic books. Find the first two installations in our Iconic Books blog series here. Graveyard of the Atlantic: Shipwrecks… Continue Reading Iconic Books From The Past 100 Years: Part 3
Congratulations are in order for Adrian Miller, aka Soul Food Scholar, for winning the 2022 James Beard Foundation Media Award for Reference, History, and Scholarship for Black Smoke: African Americans and the United States of Barbecue Miller previously won a Beard Award in 2014 for Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. About… Continue Reading Adrian Miller Wins Second Beard Foundation Award for “Black Smoke”
Earlier this month, we published the first of our weekly Black History Month reading lists, focused on Black Resistance. This week’s reading list centers the Black American experience and it consists of books written by black authors who touch on a few of the various and infinite lived occurrences we share as Black people in America. We are not a… Continue Reading Black History Month 2022 Reading List: The Black American Experience
We hope you’ve got your hot chocolate and eggnog ready for this winter season! Today we wanted to share some holiday gift recommendations from our staff. Don’t forget, we’re having a Holiday Sale too! Save 40% on any of these great stocking stuffers and all of our other UNC Press print books. You’ll also receive free shipping on orders of… Continue Reading Staff Picks: 2021 UNC Press Holiday Gift Guide
Earlier this month we shared a virtual conversation held at the 33rd annual Southern Festival of Books. We’re back this week with another conversation and the topic is barbecue. Adrian Miller, author of Black Smoke: African Americans and the United States of Barbecue, and John Shelton Reed, co-author of Holy Smoke: The Big Book of North Carolina Barbecue, break down barbecue;… Continue Reading Authors Adrian Miller and John Shelton Reed in Conversation at the Southern Festival of Books
We are pleased to announce the availability of the following UNC Press titles in audiobook format (sample audio excerpts are available via the links below): Closer to Freedom: Enslaved Women and Everyday Resistance in the Plantation South by Stephanie M. H. Camp, published by Tantor Media “Wonderfully evocative. . . . A provocative book full of astonishing, sometimes unforgettable moments.”—Virginia… Continue Reading New and Recently Released UNC Press Audiobooks
In March, Miller sat down with the podcast and YouTube series Kevin’s BBQ Joints to discuss his new book Black Smoke. Adrian Miller is a certified Kansas City Barbecue Society judge and recipient of a James Beard Foundation Book Award for Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time. A consultant on Netflix’s Chef’s Table BBQ, Miller’s… Continue Reading Author of Ferris & Ferris book “Black Smoke: African Americans and the United States of Barbecue” Adrian Miller’s Interview with Kevin’s BBQ Joints
Happy National Barbecue Month! We’re here with a guest blog post from Adrian Miller, author of Ferris and Ferris book Black Smoke: African Americans and the United States of Barbecue. In this post, Adrian gives us some insight into the life of a black woman pitmaster from nineteenth-century Arkansas named Marie Jean. Don’t miss Adrian’s next virtual event this Sunday,… Continue Reading In The Smoke With Marie Jean: A Barbecue Woman Who Built a Freedom Fund
We are thrilled that today marks the official on sale date for UNC Press’s third book authored by James Beard Award winner Adrian Miller, Black Smoke: African Americans and the United States of Barbecue. Black Smoke is the fourth book published in the Ferris & Ferris Imprint for high-profile, general-interest books about the American South. You can preview Black Smoke… Continue Reading Happy Pub Day to Adrian Miller’s Black Smoke: African Americans and the United States of Barbecue
Earlier this month, Wilber Shirley, a true legend in North Carolina’s barbecue world, passed. In honor of his legacy, we have chosen to post his interview from John Shelton Reed, Dale Volberg Reed and William McKinney’s co-authored Holy Smoke: The Big Book of North Carolina Barbecue. “That grease hitting those coals makes the smoked flavor. You can’t spray it on… Continue Reading Celebrating the Life of North Carolina’s Barbecue Legend Wilber Shirley
Happy Memorial Day! As we begin preparations for the summer’s first big blowout weekend, here’s a run-down of great summer recipe posts from the authors of UNC Press’s Savor the South® cookbooks. We hope you’ll find a recipe or two that you can add to your backyard, patio or poolside feasting this weekend. Each little cookbook in our Savor the… Continue Reading Countdown to Memorial Day — A roundup of summer recipes from the Savor the South® cookbooks
John Shelton Reed, author of Barbecue: a SAVOR THE SOUTH® cookbook, partnered with the Southern Cultures Center for the Study of the American South to talk about one of his favorite subjects: barbecue.
In the following video, Reed reveals the process of creating barbecued goat from start to finish Continue Reading Video: John Shelton Reed, “That’s One Deconstructed Goat”
Not only was it seven years earlier than the Tea Party, its story is much more colorful. While the Tea Party offers only a pitiful attempt to avoid the blame by dressing up as Mohawk Indians, the Barbecue story involves a stand-off between the local militia and the British Navy, a conflict between the Governor and the courts, a duel to the death, and a suicide by disembowelment. Continue Reading John Shelton Reed: North Carolina Needs a New Holiday
It’s true that cooking with gas or electricity is cheaper and easier, and the product is more consistent (if not great). But when we ask gassers why they don’t cook with wood, they seldom mention those considerations. Instead, what we almost always hear is stuff like “The city won’t let us,” or “The inspector made us stop,” or “It’s against the Clean Air regulations.” In short, the government made them do it.
But this never comes with specifics. Continue Reading John Shelton Reed: Busting a Barbecue Myth
We North Carolinians love our vinegar-based barbecue sauces. In fact, we love them so much we don’t just splash them on barbecue: East of Raleigh we boil potatoes in sauce-spiked water; west of Raleigh sauce goes in slaw. So why not a cocktail with sauce in it? Continue Reading John Shelton Reed: The Pig Picker: A Barbecue Cocktail
For this month’s Free Book Friday, we’re giving away a copy of Holy Smoke: The Big Book of North Carolina Barbecue by John Shelton Reed and Dale Volberg Reed with William McKinney, along with a matching Holy Smoke chef’s apron! Continue Reading Free Book Friday: Holy Smoke edition
The month for honoring mothers, recognizing college graduates and remembering fallen service men and women is drawing to a close. While these occasions – along with blooming flowers and blue skies – take the spotlight in May, we shouldn’t forget the month long celebration for National Barbecue Month! Last year we told you the guidelines for North Carolina barbecue, as… Continue Reading We Like Excuses To Eat: May is National Barbecue Month
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