Robert F. Moss writes about food, drink, and travel. Based in Charleston, South Carolina, he is the Contributing Barbecue Editor for Southern Living and the author of five books on food and beverage history.Read More About Robert
Barbecue: The History of an American Institution, Revised and Expanded Second Edition
Recent News / Media
A Visit to the Owls Nest
I'll be joining Steve Ray to talk barbecue history on the Owls Next BBQ Show, live on Facebook on Thursday, Oct 1, starting at 7:00 PM ETHot Off the Presses: More BBQ History
The revised & expanded 2nd edition of Barbecue: The History of an American Institution is now available for pre-order.Constant Wonder on BYURadio
I chat with host Marcus Smith about barbecue history and more on BYURadio's Constant Wonder.I'm a Smoked Meat Scholar!
"...coming in early October is a revised and expanded edition of the canonical history book “Barbecue: The History of an American Institution” by smoked-meat scholar Robert Moss.”—Houston Chronicle
loading features . . .