Adrian E. Miller
About Adrian E. Miller
“Adrian Miller was personable and was a great keynote for our luncheon! He did arrive past the scheduled time so we had to adjust our schedule for book signing, but it all worked out. I really appreciate that Adrian took the time to speak to table guests before our event started. Thanks!”
Speaking videos
Media coverage
New cookbook explores African American cuisine, in all its splendor ...
Toni Tipton-Martin was the first African American woman to edit the food section of a major newspaper. (Mariah Tauger / Los Angeles Times). By Adrian Miller.
Meet James and Peter Hemings, America's first black celebrity chefs
... and then fusing that with the dishes of Virginia,” said Adrian Miller, a culinary historian and author of “Soul Food: The Surprising Story of an American Cuisine, ...
Books by Adrian E. Miller
“Black Smoke: African Americans and the United States of Barbecue (A Ferris and Ferris Book)” (2021)
Black Smoke: African Americans and the United States of Barbecue (A Ferris and Ferris Book)
“The President's Kitchen Cabinet: The Story Of The African Americans Who Have Fed Our First Families, From The Washingtons To The Obamas” (2017)
Award Winning Author Adrian Miller Vividly Tells The Stories Of The African Americans Who Worked In The Presidential Food Service As Chefs, Personal Cooks, Butlers, Stewards, And Servers For Every First Family Since George And Martha Washington. Miller Brings Together The Names And Words Of More Than 150 Black Men And Women Who Played Remarkable Roles In Unforgettable Events In The Nation's History. The Key Ingredients Of Presidential Foodways -- Feeling At Home : The White House Steward And The Evolution Of Presidential Provisioning -- Bittersweet : African American Presidential Cooks In Antebellum America -- Semisweet : Personal And Professional Presidential Cooks After Emancipation -- Eating On The Run : Presidential Foodways In Motion -- Seeing Through A Glass Darkly : African Americans And Presidential Drinkways -- Above Measure : The Future Of African American Presidential Chefs. Adrian Miller. Includes Bibliographical References (pages 211-244) And Index.
“Soul Food: The Surprising Story Of An American Cuisine, One Plate At A Time” (2013)
In This Insightful And Eclectic History, Adrian Miller Delves Into The Influences, Ingredients, And Innovations That Make Up The Soul Food Tradition. Focusing Each Chapter On The Culinary And Social History Of One Dish--such As Fried Chicken, Chitlins, Yams, Greens, And Red Drinks--miller Uncovers How It Got On The Soul Food Plate And What It Means For African American Culture And Identity. Miller Argues That The Story Is More Complex And Surprising Than Commonly Thought. Four Centuries In The Making, And Fusing European, Native American, And West African Cuisines, Soul Food--in All Its Fried, Pork-infused, And Sugary Glory--is But One Aspect Of African American Culinary Heritage. Miller Discusses How Soul Food Has Become Incorporated Into American Culture And Explores Its Connections To Identity Politics, Bad Health Raps, And Healthier Alternatives. This Refreshing Look At One Of America's Most Celebrated, Mythologized, And Maligned Cuisines Is Enriched By Spirited Sidebars, Photographs, And 22 Recipes. What Is Soul Food? -- West Africa: The Culinary Source -- From Southern To Soul -- Fried Chicken And The Integration Of Church And Plate -- Catfish And Other Double Swimmers -- Chitlins: A Love Story -- Black-eyed Peas: What's Luck Got To Do It? -- How Did Macaroni And Cheese Get So Black? -- Sometimes I Feel Like Motherless Greens -- Candied Yams: West African In Name, But Not In Taste -- Cornbread: Drop It Like It's Hot Bread! -- Hot Sauce: The Best Medicine Ever? -- What's Sweet, Red, And Drunk From A Jelly Jar? Hint: Liquid Soul! -- Give Me Some Sugar: The Glory Of Soul Food Desserts -- Whither Soul Food? By Adrian Miller. Includes Bibliographical References (pages 285-310) And Index.
At a glanceAdrian E. Miller
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