About Robert F. Moss

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 Post & Courier, and a frequent contributor to publications like Epicurious,Charleston Magazine, Early American Life, Garden & Gun, and The Local Palate.

Robert's most recent book, The Roffignac, was published by the LSU Press in September 2024. Before that he published The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South (University of Georgia Press, 2022) and the revised and expanded second edition of his Barbecue: The History of an American Institution (2020). He is also the author of Southern Spirits: Four Hundred Years of Drinking in the American South, With Recipes (2016), the collection Going Lardcore: Adventures in New Southern Dining (2012), and the guidebook Barbecue Lover's Carolinas (2015).

A native of Greenville, South Carolina, Robert received a B.A. from Furman University and a Ph.D. in English from the University of South Carolina.