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by Marcie Cohen Ferris

From the publisher: 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.

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.

University of North Carolina Press, 2010

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