As its name implies, Grog to Grits is about food, specifically American food history.  It covers pretty much the entire time period, from before 1492 through today, although it tends to focus on the 20th century, since that’s the time period I specialize in, and the period that has the most effect on what we eat today.  While the blog does mention what’s happening today, it takes a historical approach to things.

Grog to Grits tends to look at the academic side of things, since there’s a lot of good research being published in journals and books that rarely gets looked at outside of small groups of researchers.  New stories are posted once a week or so.

Why the name Grog to Grits?  No particular reason, although the words (particularly “grog”) are examples of foods that have been around for a very long time.

My name is Tim Miller, and I’m the guy behind this blog.  I teach history at Labette Community College in Parsons, Kansas. I’ve written two books on food history. The first is Barbecue: A History, and the second is American Home Cooking: A Popular History. I graduated in 2008 with a Ph.D. from the University of Kansas.