Robert Moss

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

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. The revised and expanded second edition of his Barbecue: The History of an American Institution 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) and the guidebook Barbecue Lover's Carolinas (2015).

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