Robert F. Moss writes about food, drink, and travel. Based in Charleston, South Carolina, he is the Contributing Barbecue Editor for Southern Living, restaurant critic for the Charleston City Paper, 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
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Hot 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 ChronicleMarching to the BBQ Beat
I was a guest on a livestream video edition of the BBQ Beat podcast along with historian John Shelton Reed, Texas Monthly's barbecue editor Daniel Vaughn, and host Kevin Sandridge for a wide-ranging discussion on the state of barbecue.
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