This episode of The BBQ Beat Podcast features southern food and culture historian Robert F. Moss, BBQ Editor for Southern Living Magazine and author of Barbecue: The History of an American Institution.
If you love BBQ and Southern Food Culture History, you need to be sure to sign up for Robert’s monthly newsletter, The ‘Cue Sheet! Each and every edition is a must-read!
I’ve known Robert for some time, and have had the pleasure of speaking with him about various barbecue related subjects ranging from the history of backyard barbecue in the United States to the impact the COVID pandemic has had on the barbecue world.
Robert packs a wealth of new and updated information into this updated 2020 edition. He published the first edition in 2010, and a great deal has changed in the BBQ world since then!
I highly recommend this book to any fan of barbecue, the history of southern food culture, or history in general.
About Robert F. Moss
Based in Charleston, South Carolina, Robert contributes regularly to publications including Serious Eats, Saveur, Early American Life, Garden & Gun, The Local Palate, and the Charleston City Paper.
He is also the author of Southern Spirits: Four Hundred Years of Drinking in the American South, With Recipes(2016); Going Lardcore: Adventures in New Southern Dining (2012), a collection of essays about dining in the modern South; and, The Barbecue Lover’s Carolinas (2015), a guide to barbecue restaurants, recipes, and traditions in North and South Carolina. He is currently completing a book on the history of commercial dining in the 19th century American South.
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