Episode 50ish- Soul Food with Adrian Miller and Mark Johnson (from the Vault)

In honor of Thanksgiving and Season 2 of High on the Hog, we thought it might be fun to bring back another older episode of the Historians At The Movies Podcast during our two week break. Leftovers, if you will. This episode features two of my food history scholars in Adrian E. Miller and Mark Johnson, talking about African American culinary traditions, gender roles in the kitchen, and some of their favorite recipes. I hope you're coming back for seconds on this.

About our guests:
Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995.  From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position.

Mark Johnson is an assistant professor in history at the University of Tennessee-Chattanooga. He specializes in the history of the United States and, specifically, the U.S. South and African American History. In 2017, he published An Irresistible History of Alabama Barbecue: From Wood Pit to White Sauce. In 2021, he published Rough Tactics: Black Performance in Political Spectacles, 1877-1932 came out with University Press of Mississippi. He previously published articles in Southern Cultures and Louisiana History. Currently, he’s working on a cultural history of bacon in the United States tentatively titled American Bacon: The History of a Food Phenomenon with University of Georgia Press.