In The Edible South, Marcie Cohen Ferris presents food as a new way to chronicle the American South's larger history. Ferris tells a richly illustrated story of southern food and the struggles of whit
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 reinvente
The kitchen of Henrietta Levine in Pine Bluff, Arkansas, where chopped liver is sautTing. Ben and Betty Lee Lamensdorf's farmland in Cary, Mississippi, where cotton, wheat, and pecans are harvested.
