Robert F. Moss writes about food, drink, and travel. Based in Charleston, South Carolina, he is the Contributing Barbecue Editor for Southern Living and a frequent contributor to publications like Charleston Magazine, the Charleston Post & Courier, Serious Eats, Epicurious, 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.

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