Though the dish is probably most typical at Passover, Rosh Hashanah, and Yom Kippur, says Marcie Cohen Ferris, “matzoh ball soup is always a favorite at holiday time, including Hanukkah.”
The Edible South: The Power of Food and the Making of An American Region by Marcie Cohen Ferris is a comprehensive exploration of southern history through the lens of food.
Southern Jews constitute just half of 1 percent of the South’s total population, making their food traditions and innovations especially illuminating. Lindsey Reynolds toasts beverages that highlight Jewish heritage.
Marcie Cohen Ferris’s new tome on the history and future of Southern foodways is a nutritive feast for the hungry scholar of the “edible South.”
Marcie Cohen Ferris, author of The Edible South, talks about the history of hunger and malnutrition in the American South.
This year, SFA commemorates the 50th anniversary of the Civil Rights Acts of 1964 and ask questions about inclusion and exclusion in the modern South, taking into account old and new imperatives like ethnicity, sexuality, diet, class, gender, and race. We’ve invited back Marcie Cohen Ferris, to join the conversation.
This past weekend I was lucky enough to present a paper at the “Okra 2 Opera” conference on Southern culture, held at Converse College in Spartanburg, SC. The topics ranged from cultural identity to socio-economic concerns to food entrepreneurs. For a snapshot of the weekend, visit their website for a recap of the activities, presenters, … Continued
From a young age, I saw food as a barometer of cultural identity, and I was fascinated by how people defined themselves through their food traditions. —Marcie Cohen Ferris
At this year’s Southern Foodways Symposium, SFA founding member and former board president Marcie Cohen Ferris did something pretty darn impressive: She took us through nearly 500 years of women’s foodways history in a 30-minute talk.