Barbecue: The History of an American Institution, Robert F. Moss

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Robert F. Moss is a food and drinks writer and culinary historian living in Charleston, South Carolina. He is the Contributing Barbecue Editor for Southern Living and the Southern Food Correspondent for Serious Eats. He is a frequent contributor to the Charleston City Paper, and his work has also appeared in publications such as Garden & Gun Magazine, the Los Angeles Times, the Charlotte Observer, Texas Monthly, the Columbia Free Times, and Early American Life.

Robert’s latest book is Southern Spirits: Four Hundred Years of Drinking in the American South, With Recipes, published by Ten Speed Press, which will be released in April.

Robert is also the author of Barbecue: The History of an American Institution (2010), the first full-length history of barbecue in the United States; Going Lardcore: Adventures in New Southern Dining (2012), a collection of essays about dining in the modern South; and, The Barbecue Lover’s Carolinas (2015), a guide to the restaurants, recipes, and traditions of barbecue in North and South Carolina.

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

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