Robert F. Moss writes about food, drink, and travel. Based in Charleston, he is the Restaurant Critic for the Post & Courier, Contributing Barbecue Editor for Southern Living, and a frequent contributor to publications like Charleston Magazine, Epicurious, 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 in February 2022, and 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 (2016), the collection Going Lardcore: Adventures in New Southern Dining (2012), and the guidebook Barbecue Lover's Carolinas (2015).