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Matzoh Ball Gumbo Culinary Tales of the Jewish South

Ferris, Marcie Cohen

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ISBN 10: 0807829781 / ISBN 13: 9780807829783
Published by The University of North Carolina Press, Chapel Hill, NC, 2005
Used Condition: NF Hardcover
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NF in a NF DJ; Great history of Jewish history and food in the south, with mention of cookbooks referenced in the research phase and interesting and uncommon recipes. ; 1.3 x 9.9 x 7.2 Inches; 344 p. Bookseller Inventory # 32646

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Bibliographic Details

Title: Matzoh Ball Gumbo Culinary Tales of the ...

Publisher: The University of North Carolina Press, Chapel Hill, NC

Publication Date: 2005

Binding: Hardcover

Book Condition:NF

Dust Jacket Condition: NF

Edition: First Edition

About this title

Synopsis:

Since early colonial times in America, Jewish southerners have been tempted by delectable regional foods. Because some of these foods--including pork and shellfish--have been traditionally forbidden to Jews by religious dietary laws, southern Jews face a special predicament. In a culinary journey through the Jewish South, Arkansas native Marcie Cohen Ferris explores how southern Jews embraced, avoided, and adapted southern food and, in the process, have found themselves at home.

From colonial Savannah and Charleston to Civil War era New Orleans and Natchez, from New South Atlanta to contemporary Memphis and across the Mississippi and Arkansas Deltas, Ferris examines the expressive power of food throughout southern Jewish history. She demonstrates how southern Jews reinvented traditions as they adjusted to living in a largely Christian world where they were bound by regional rules of race, class, and gender.

Featuring a trove of photographs, Matzoh Ball Gumbo also includes anecdotes, oral histories, and more than thirty recipes to try at home. Ferris's rich tour of southern Jewish foodways shows that, at the dining table, Jewish southerners created a distinctive religious expression that reflects the evolution of southern Jewish life.

Product Description:

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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