Adrian Miller is the author of Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, which won a James Beard Foundation book award. His latest book, The President’s Kitchen Cabinet explores the history of African-American cooks and workers in the White House, from the Washingtons to the Obamas. That means I had to ask Adrian what he’s learned about the current presidential palate and chef situation.
Adrian is a certified Kansas City Barbecue Society judge and attorney who worked in the White House as a former special assistant to President Bill Clinton. He lives in Denver, Colorado, where he’s settled into his current role (tastiest job title ever) of “Soul Food Scholar.”
In this episode of Literary Atlanta, Adrian talks about rejection and acceptance in the literary food world. He also shares a story that didn’t make it into the book about fried chicken saving our country. Dig in!
Adrian Miller is quoted in this article by Kim Severson and Marian Burros, “Looking for a Trump Doctrine in the White House Kitchen,” New York Times
Books Mentioned in This Episode
Books to Help Us Better Understand Charlottesville
And the book recommendations kept pouring in long after we recorded the podcast! So… you really can’t do any better than consulting these lists from Charis Books & More, one of the nation’s oldest independent feminist bookstores, located in Atlanta.