Robert F. Moss
AUTHOR

Robert F. Moss

United States Food & Wine American History
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Robert F. Moss writes about food, drink, and travel from his home base in Charleston, South Carolina. He is the Contributing Barbecue Editor for Southern Living. restaurant critic for the Charleston Post & Courier, and a frequent contributor to publications including Serious Eats, Saveur, Early American Life, Garden & Gun, and The Local Palate. Robert's most recent book, The Lost Southern Chefs: A History of Commercial Dining in the Nineteenth-Century South was published by the University of Georgia Press in February 2022. A revised and expanded second edition of Barbecue: The History of an American Institution (2020), the authoritative history of barbecue in the United States, was published in October 2020. He is also the author of Southern Spirits: Four Hundred Years of Drinking in the American South, With Recipes (2016); 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 barbecue restaurants, recipes, and traditions 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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