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From the colonial era to the present, Marcie Cohen Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates with delight and detail how southern Jews reinvented culinary traditions as they adapted to the customs, landscape, and racial codes of the American South. Richly illustrated, this culinary tour of the historic Jewish South is an evocative mixture of history and foodways, including more than thirty recipes to try at home.
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From the colonial era to the present, Ferris examines the expressive power of food throughout Southern Jewish history. She demonstrates how Southern Jews reinvented culinary traditions as they adjusted to living in a largely Christian region where forbidden foods such as pork, shrimp, oysters, and crab are intensely popular. Richly illustrated, this culinary tour of the Jewish South includes anecdotes, oral histories, and more than thirty recipes to try at home.
About the Author:
Marcie Cohen Ferris is professor of American studies at the University of North Carolina at Chapel Hill. She is a former president of the Southern Foodways Alliance.
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- PublisherUniv of North Carolina Pr
- Publication date2005
- ISBN 10 0807829781
- ISBN 13 9780807829783
- BindingHardcover
- Edition number1
- Number of pages327
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