ADRIAN MILLER is a graduate of Stanford University and Georgetown University Law School. After practicing law in Denver for several years, Adrian became a special assistant to President William Jefferson Clinton and the Deputy Director of the President’s Initiative for One America. The President’s Initiative for One America was the first free-standing White House office in history to examine and focus on closing the opportunity gaps that exist for minorities in this country. The One America office built on the foundation laid by the President’s Initiative on Race by promoting the President’s goals of educating the American public about race, and coordinating the work of the White House and federal agencies to carry out the President’s vision of One America.
After his White House stint, Adrian returned to Colorado and served as the General Counsel and Director of Outreach at the Bell Policy Center—a progressive think tank dedicated to making Colorado a state of opportunity for all. In 2007, Adrian became the Deputy Legislative Director for Colorado Governor Bill Ritter, Jr. By the end of Gov. Ritter’s first term, Adrian was a Senior Policy Analyst for Gov. Ritter where he handled homeland security, military and veterans’ issues. Adrian was also Governor Ritter’s point person on the Colorado Campaign to End Childhood Hunger which significantly increased participation in the summer food and school breakfast programs.
Adrian is currently the Executive Director of the Colorado Council of Churches. He is the first African American and the first layperson to hold that position.
Adrian is also a culinary historian and a certified barbecue judge who has lectured around the country on such topics as: Black Chefs in the White House, chicken and waffles, hot sauce, kosher soul food, red drinks, soda pop, and soul food. Adrian’s book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time was published by the University of North Carolina Press in August 2013.
MEDIA SAMPLER
After his White House stint, Adrian returned to Colorado and served as the General Counsel and Director of Outreach at the Bell Policy Center—a progressive think tank dedicated to making Colorado a state of opportunity for all. In 2007, Adrian became the Deputy Legislative Director for Colorado Governor Bill Ritter, Jr. By the end of Gov. Ritter’s first term, Adrian was a Senior Policy Analyst for Gov. Ritter where he handled homeland security, military and veterans’ issues. Adrian was also Governor Ritter’s point person on the Colorado Campaign to End Childhood Hunger which significantly increased participation in the summer food and school breakfast programs.
Adrian is currently the Executive Director of the Colorado Council of Churches. He is the first African American and the first layperson to hold that position.
Adrian is also a culinary historian and a certified barbecue judge who has lectured around the country on such topics as: Black Chefs in the White House, chicken and waffles, hot sauce, kosher soul food, red drinks, soda pop, and soul food. Adrian’s book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time was published by the University of North Carolina Press in August 2013.
MEDIA SAMPLER
- “Red (the flavor red) Kool-Aid named the official soul food drink,” The Splendid Table with Lynn Rossetto Kasper, National Public Radio, Dec. 7-8, 2013.
- “Soul Food for Thanksgiving: Mac and Cheese, ‘Red Drink,’ and More,” Tell Me More with Michel Martin, National Public Radio, Nov. 20, 2013.
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time (University of North Carolina Press, August 2013).
In Soul Food–really a love letter to African American cooks–I create a representative soul food meal, and I write a separate chapter on each part of the meal. So, there are chapters on fried chicken, greens, black-eyed peas, etc. In an informative and entertaining way, I discuss the history of each food item and answer the following questions:
Advance Praise for Soul Food:
“In Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, Adrian Miller presents readers with a tasty treatise that masterfully captures the history and culture of African American food: the labors of those who prepare it, the dignity of those who serve it, and the joy of those who eat it.”
–Jessica B. Harris Ph.D. author of High on The Hog: A Culinary Journey from Africa to America
“In his thought-provoking and persuasive book, Adrian Miller mounts a spirited defense of the diet that African Americans have identified with for generations. He makes a convincing case that the essentials of a make-do diet in hard times–field peas, yams, greens–deserve an honored place among the universal comfort foods that contemporary Americans eat for enjoyment and good health.”
–John Egerton, author of Southern Food: At Home, on the Road, in History
“A thrilling celebration and thoughtful commentary. Miller’s informative and delightful book offers us a ticket to explore both the history of soul food and its relationship to the greater African American experience.”
–Ronni Lundy, author of Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens
Eater.com (National)–Notable Mention in the “Memoirs, Histories, Other” category in its 2013 Summer Cookbook and Food Book Preview (May 14, 2013).
“An engaging, tradition-rich look at an often overlooked American cuisine–certainly to be of interest to foodies from all walks of life.”
–Kirkus Reviews (starred review)
“A lively and thorough account for fans of food literature and of African American history…Highly recommended.”
–Library Journal (July 1, 2013)
“Miller’s book is a mouth-watering tome–22 recipes!–that not only titillates the palate, but feeds the brain with science, geography and history.”
–Patricia Calhoun, “Café Society” column, Westword, Aug. 15, 2013.
RECENT HONORS
Kirkus Reviews lists “Soul Food” as one of the best nonfiction books for 2013!
The prestigious Kirkus Reviews has named Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time as one of the best nonfiction books
Booklist Online Picks “Soul Food” as a Top 10 Food Book of 2013
Booklist Online, a publication of the American Library Association, has chosen Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time
In Soul Food–really a love letter to African American cooks–I create a representative soul food meal, and I write a separate chapter on each part of the meal. So, there are chapters on fried chicken, greens, black-eyed peas, etc. In an informative and entertaining way, I discuss the history of each food item and answer the following questions:
- What is the food item?
- How did it get on the soul food plate?
- What does the food item mean for African American culture?
Advance Praise for Soul Food:
“In Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time, Adrian Miller presents readers with a tasty treatise that masterfully captures the history and culture of African American food: the labors of those who prepare it, the dignity of those who serve it, and the joy of those who eat it.”
–Jessica B. Harris Ph.D. author of High on The Hog: A Culinary Journey from Africa to America
“In his thought-provoking and persuasive book, Adrian Miller mounts a spirited defense of the diet that African Americans have identified with for generations. He makes a convincing case that the essentials of a make-do diet in hard times–field peas, yams, greens–deserve an honored place among the universal comfort foods that contemporary Americans eat for enjoyment and good health.”
–John Egerton, author of Southern Food: At Home, on the Road, in History
“A thrilling celebration and thoughtful commentary. Miller’s informative and delightful book offers us a ticket to explore both the history of soul food and its relationship to the greater African American experience.”
–Ronni Lundy, author of Shuck Beans, Stack Cakes and Honest Fried Chicken: The Heart and Soul of Southern Country Kitchens
Eater.com (National)–Notable Mention in the “Memoirs, Histories, Other” category in its 2013 Summer Cookbook and Food Book Preview (May 14, 2013).
“An engaging, tradition-rich look at an often overlooked American cuisine–certainly to be of interest to foodies from all walks of life.”
–Kirkus Reviews (starred review)
“A lively and thorough account for fans of food literature and of African American history…Highly recommended.”
–Library Journal (July 1, 2013)
“Miller’s book is a mouth-watering tome–22 recipes!–that not only titillates the palate, but feeds the brain with science, geography and history.”
–Patricia Calhoun, “Café Society” column, Westword, Aug. 15, 2013.
RECENT HONORS
Kirkus Reviews lists “Soul Food” as one of the best nonfiction books for 2013!
The prestigious Kirkus Reviews has named Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time as one of the best nonfiction books
Booklist Online Picks “Soul Food” as a Top 10 Food Book of 2013
Booklist Online, a publication of the American Library Association, has chosen Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time