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Matzoh Ball Gumbo
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Book Synopsis Matzoh Ball Gumbo by : Marcie Cohen Ferris
Download or read book Matzoh Ball Gumbo written by Marcie Cohen Ferris and published by UNC Press Books. This book was released on 2005 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examining the expressive power of food throughout southern Jewish history, Ferris demonstrates how southern Jews reinvented traditions as they adjusted to living in a largely Christian world. Features anecdotes, oral histories, and more than 30 recipes. Photos.
Book Synopsis The Edible South by : Marcie Cohen Ferris
Download or read book The Edible South written by Marcie Cohen Ferris and published by UNC Press Books. This book was released on 2014 with total page 494 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible South: The Power of Food and the Making of an American Region
Book Synopsis The World in a Skillet by : Paul Knipple
Download or read book The World in a Skillet written by Paul Knipple and published by Univ of North Carolina Press. This book was released on 2012-03-01 with total page 290 pages. Available in PDF, EPUB and Kindle. Book excerpt: Paul and Angela Knipple's culinary tour of the contemporary American South celebrates the flourishing of global food traditions "down home." Drawing on the authors' firsthand interviews and reportage from Richmond to Mobile and enriched by a cornucopia of photographs and original recipes, the book presents engaging, poignant profiles of a host of first-generation immigrants from all over the world who are cooking their way through life as professional chefs, food entrepreneurs and restaurateurs, and home cooks. Beginning the tour with an appreciation of the South's foundational food traditions--including Native American, Creole, African American, and Cajun--the Knipples tell the fascinating stories of more than forty immigrants who now call the South home. Not only do their stories trace the continuing evolution of southern foodways, they also show how food is central to the immigrant experience. For these skillful, hardworking immigrants, food provides the means for both connecting with the American dream and maintaining cherished ethnic traditions. Try Father Vien's Vietnamese-style pickled mustard greens, Don Felix's pork ribs, Elizabeth Kizito's Ugandan-style plantains in peanut sauce, or Uli Bennevitz's creamy beer soup and taste the world without stepping north of the Mason-Dixon line.
Book Synopsis Painted Pomegranates and Needlepoint Rabbis by : Jodi Eichler-Levine
Download or read book Painted Pomegranates and Needlepoint Rabbis written by Jodi Eichler-Levine and published by UNC Press Books. This book was released on 2020-09-25 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: Exploring a contemporary Judaism rich with the textures of family, memory, and fellowship, Jodi Eichler-Levine takes readers inside a flourishing American Jewish crafting movement. As she traveled across the country to homes, craft conventions, synagogue knitting circles, and craftivist actions, she joined in the making, asked questions, and contemplated her own family stories. Jewish Americans, many of them women, are creating ritual challah covers and prayer shawls, ink, clay, or wood pieces, and other articles for family, friends, or Jewish charities. But they are doing much more: armed with perhaps only a needle and thread, they are reckoning with Jewish identity in a fragile and dangerous world. The work of these crafters embodies a vital Judaism that may lie outside traditional notions of Jewishness, but, Eichler-Levine argues, these crafters are as much engaged as any Jews in honoring and nurturing the fortitude, memory, and community of the Jewish people. Craftmaking is nothing less than an act of generative resilience that fosters survival. Whether taking place in such groups as the Pomegranate Guild of Judaic Needlework or the Jewish Hearts for Pittsburgh, or in a home studio, these everyday acts of creativity—yielding a needlepoint rabbi, say, or a handkerchief embroidered with the Hebrew words tikkun olam—are a crucial part what makes a religious life.
Book Synopsis Jewish Holiday Cooking by : Jayne Cohen
Download or read book Jewish Holiday Cooking written by Jayne Cohen and published by Houghton Mifflin Harcourt. This book was released on 2012-09-26 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: A James Beard Finalist in the International Cookbook Category In Jewish Holiday Cooking, Jayne Cohen shares a wide-ranging collection of traditional Jewish recipes, as well as inventive new creations and contemporary variations on the classic dishes. For home cooks, drawing from the rich traditions of Jewish history when cooking for the holidays can be a daunting task. Jewish Holiday Cooking comes to the rescue with recipes drawn from Jayne Cohen's first book, The Gefilte Variations -- called an "outstanding debut" by Publisher's Weekly -- as well as over 100 new recipes and information on cooking for the holidays. More than just a cookbook, this is the definitive guide to celebrating the Jewish holidays. Cohen provides practical advice and creative suggestions on everything from setting a Seder table with ritual objects to accommodating vegan relatives. The book is organized around the major Jewish holidays and includes nearly 300 recipes and variations, plus suggested menus tailored to each occasion, all conforming to kosher dietary laws. Chapters include all eight of the major Jewish holidays -- Shabbat, Rosh Hashanah, Yom Kippur, Sukkot, Hanukkah, Purim, Passover, and Shavuot -- and the book is enlivened throughout with captivating personal reminiscences and tales from Jewish lore as well as nostalgic black and white photography from Cohen's own family history.
Book Synopsis Edible North Carolina by : Marcie Cohen Ferris
Download or read book Edible North Carolina written by Marcie Cohen Ferris and published by UNC Press Books. This book was released on 2022-03-10 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: Marcie Cohen Ferris gathers a constellation of leading journalists, farmers, chefs, entrepreneurs, scholars, and food activists—along with photographer Baxter Miller— to offer a deeply immersive portrait of North Carolina's contemporary food landscape. Ranging from manifesto to elegy, Edible North Carolina's essays, photographs, interviews, and recipes combine for a beautifully revealing journey across the lands and waters of a state that exemplifies the complexities of American food and identity. While North Carolina's food heritage is grounded in core ingredients and the proximity of farm to table, this book reveals striking differences among food-centered cultures and businesses across the state. Documenting disparities among people's access to food and farmland—and highlighting community and state efforts toward fundamental solutions—Edible North Carolina shows how culinary excellence, entrepreneurship, and the struggle for racial justice converge in shaping food equity, not only for North Carolinians, but for all Americans. Starting with Vivian Howard, star of PBS's A Chef's Life, who wrote the foreword, the contributors include Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cumming, Marcie Cohen Ferris, Sandra Gutierrez, Tom Hanchett, Michelle King, Cheetie Kumar, Courtney Lewis, Malinda Maynor Lowery, Ronni Lundy, Keia Mastrianni, April McGreger, Baxter Miller, Ricky Moore, Carla Norwood, Kathleen Purvis, Andrea Reusing, Bill Smith, Maia Surdam, and Andrea Weigl.
Book Synopsis Eating Puerto Rico by : Cruz Miguel Ortíz Cuadra
Download or read book Eating Puerto Rico written by Cruz Miguel Ortíz Cuadra and published by UNC Press Books. This book was released on 2013-10-14 with total page 407 pages. Available in PDF, EPUB and Kindle. Book excerpt: Available for the first time in English, Cruz Miguel Ortiz Cuadra's magisterial history of the foods and eating habits of Puerto Rico unfolds into an examination of Puerto Rican society from the Spanish conquest to the present. Each chapter is centered on an iconic Puerto Rican foodstuff, from rice and cornmeal to beans, roots, herbs, fish, and meat. Ortiz shows how their production and consumption connects with race, ethnicity, gender, social class, and cultural appropriation in Puerto Rico. Using a multidisciplinary approach and a sweeping array of sources, Ortiz asks whether Puerto Ricans really still are what they ate. Whether judging by a host of social and economic factors--or by the foods once eaten that have now disappeared--Ortiz concludes that the nature of daily life in Puerto Rico has experienced a sea change.
Book Synopsis A Mess of Greens by : Elizabeth S. D. Engelhardt
Download or read book A Mess of Greens written by Elizabeth S. D. Engelhardt and published by University of Georgia Press. This book was released on 2011-09-25 with total page 280 pages. Available in PDF, EPUB and Kindle. Book excerpt: Combining the study of food culture with gender studies and using perspectives from historical, literary, environmental, and American studies, Elizabeth S. D. Engelhardt examines what southern women's choices about food tell us about race, class, gender, and social power. Shaken by the legacies of Reconstruction and the turmoil of the Jim Crow era, different races and classes came together in the kitchen, often as servants and mistresses but also as people with shared tastes and traditions. Generally focused on elite whites or poor blacks, southern foodways are often portrayed as stable and unchanging--even as an untroubled source of nostalgia. A Mess of Greens offers a different perspective, taking into account industrialization, environmental degradation, and women's increased role in the work force, all of which caused massive economic and social changes. Engelhardt reveals a broad middle of southerners that included poor whites, farm families, and middle- and working-class African Americans, for whom the stakes of what counted as southern food were very high. Five "moments" in the story of southern food--moonshine, biscuits versus cornbread, girls' tomato clubs, pellagra as depicted in mill literature, and cookbooks as means of communication--have been chosen to illuminate the connectedness of food, gender, and place. Incorporating community cookbooks, letters, diaries, and other archival materials, A Mess of Greens shows that choosing to serve cold biscuits instead of hot cornbread could affect a family's reputation for being hygienic, moral, educated, and even godly.
Book Synopsis Arab and Jewish Women in Kentucky by : Nora Rose Moosnick
Download or read book Arab and Jewish Women in Kentucky written by Nora Rose Moosnick and published by University Press of Kentucky. This book was released on 2012-06-29 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt: Outwardly it would appear that Arab and Jewish immigrants comprise two distinct groups with differing cultural backgrounds and an adversarial relationship. Yet, as immigrants who have settled in communities at a distance from metropolitan areas, both must negotiate complex identities. Growing up in Kentucky as the granddaughter of Jewish immigrants, Nora Rose Moosnick observed this traditionally mismatched pairing firsthand, finding that, Arab and Jewish immigrants have been brought together by their shared otherness and shared fears. Even more intriguing to Moosnick was the key role played by immigrant women of both cultures in family businesses -- a similarity which brings the two groups close together as they try to balance the demands of integration into American society. In Arab and Jewish Women in Kentucky: Stories of Audacity and Accomodation, Moosnick reveals how Jewish and Arab women have navigated the intersection of tradition, assimilation, and Kentucky's cultural landscape. The stories of ten women's experiences as immigrants or the children of immigrants join around common themes of public service to their communities, intergenerational relationships, running small businesses, and the difficulties of juggling family and work. Together, their compelling narratives challenge misconceptions and overcome the invisibility of Arabs and Jews in out of the way places in America.
Book Synopsis Saltbox Seafood Joint Cookbook by : Ricky Moore
Download or read book Saltbox Seafood Joint Cookbook written by Ricky Moore and published by UNC Press Books. This book was released on 2019-08-19 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ricky Moore was born and reared in the North Carolina coastal town of New Bern, where catching and eating fresh fish and shellfish is what people do. Today, Moore is one of the most widely admired chefs to come out of the region. In this cookbook, he tells the story of how he started his wildly popular Saltbox Seafood Joint® restaurants and food truck in Durham, North Carolina. Moore, a formally trained chef, was led by a culinary epiphany in the famous wet markets of Singapore to start a restaurant focused purely on the food inspired by the Carolina coast and its traditional roadside fish shacks and camps. Saltbox Seafood Joint's success is a testament to Moore's devotion to selecting the freshest seasonal ingredients every day and preparing them perfectly. In sixty recipes that celebrate his coastal culinary heritage, Moore instructs cooks how to prepare Saltbox Seafood Joint dishes. This cookbook, written with K. C. Hysmith, explains how to pan-fry and deep-fry, grill and smoke, and cook up soups, chowders, stews, and grits and seafood. Moore has taken pity on us and even included the recipe for his famous Hush-Honeys®, an especially addictive hushpuppy. Charts and illustrations in the book explain the featured types, availability, and cuts of fish and shellfish used in the recipes.
Book Synopsis Carolina Israelite by : Kimberly Marlowe Hartnett
Download or read book Carolina Israelite written by Kimberly Marlowe Hartnett and published by UNC Press Books. This book was released on 2015-05-11 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This first comprehensive biography of Jewish American writer and humorist Harry Golden (1903-1981)--author of the 1958 national best-seller Only in America--illuminates a remarkable life intertwined with the rise of the civil rights movement, Jewish popular culture, and the sometimes precarious position of Jews in the South and across America during the 1950s. After recounting Golden's childhood on New York's Lower East Side, Kimberly Marlowe Hartnett points to his stint in prison as a young man, after a widely publicized conviction for investment fraud during the Great Depression, as the root of his empathy for the underdog in any story. During World War II, the cigar-smoking, bourbon-loving raconteur landed in Charlotte, North Carolina, and founded the Carolina Israelite newspaper, which was published into the 1960s. Golden's writings on race relations and equal rights attracted a huge popular readership. Golden used his celebrity to editorialize for civil rights as the momentous story unfolded. He charmed his way into friendships and lively correspondence with Carl Sandburg, Adlai Stevenson, Robert Kennedy, and Billy Graham, among other notable Americans, and he appeared on the Tonight Show as well as other national television programs. Hartnett's spirited chronicle captures Golden's message of social inclusion for a new audience today.
Book Synopsis The Chicken Bible by : America's Test Kitchen
Download or read book The Chicken Bible written by America's Test Kitchen and published by America's Test Kitchen. This book was released on 2021-02-02 with total page 545 pages. Available in PDF, EPUB and Kindle. Book excerpt: Poultry enthusiasts unite! ATK has you covered from the basic to the spectacular with 500 recipes that deliver low-key dinners, game-day favorites, simple sandwiches, special-occasion showstoppers, and beyond. You can call chicken a lot of things. Blank canvas, weeknight go-to, lean protein, we've heard it all. But boring? That's where we draw the line. Sure, it might have started to feel a bit redundant. But that's not the chicken's fault. ATK is here with the inspiration you need. It's time those chicken pieces in your freezer got the respect they deserve. Chicken is the go-anywhere, eat-with-anything, highly transformable crowd favorite that always fills the bill. Find exactly what you're looking for (and more!) with a wide breadth of themed chapters, including Easy Dinners, Classic Braises, Breaded and Fried, Pasta and Noodles, Savory Pies and Casseroles, and appliance-specific recipes. There's even a dedicated chapter of recipes for cooking for two. And with an introduction detailing how to prep any chicken part, from pounding breasts and preparing cutlets, to whole bird skills like butterflying or breaking down a chicken, you'll be a poultry pro in no time. Cozy up to succulent roast chickens with sauces made from pan drippings, sink your teeth into the crispiest, crunchiest fried chicken you've ever had, try your hand at sous vide for unbelievably moist chicken, or fire up the grill for anything from kebabs to beer can chicken. Feel like wingin' it? Us too. Our favorite is our game-changing Korean Fried Chicken Wings, double-fried so they stay extra-crispy under their blanket of spicy, salty, slightly-sweet sauce. With over 500 recipes, you could eat chicken every night and never tire of it. (And yes, that's a challenge.)
Book Synopsis Dixie Bohemia by : John Shelton Reed
Download or read book Dixie Bohemia written by John Shelton Reed and published by LSU Press. This book was released on 2012-09-17 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the years following World War I, the New Orleans French Quarter attracted artists and writers with its low rents, faded charm, and colorful street life. By the 1920s Jackson Square had become the center of a vibrant if short-lived bohemia. A young William Faulkner and his roommate William Spratling, an artist who taught at Tulane University, resided among the "artful and crafty ones of the French Quarter." In Dixie Bohemia John Shelton Reed introduces Faulkner's circle of friends -- ranging from the distinguished Sherwood Anderson to a gender-bending Mardi Gras costume designer -- and brings to life the people and places of New Orleans in the Jazz Age. Reed begins with Faulkner and Spratling's self-published homage to their fellow bohemians, "Sherwood Anderson and Other Famous Creoles." The book contained 43 sketches of New Orleans artists, by Spratling, with captions and a short introduction by Faulkner. The title served as a rather obscure joke: Sherwood was not a Creole and neither were most of the people featured. But with Reed's commentary, these profiles serve as an entry into the world of artists and writers that dined on Decatur Street, attended masked balls, and blatantly ignored the Prohibition Act. These men and women also helped to establish New Orleans institutions such as the Double Dealer literary magazine, the Arts and Crafts Club, and Le Petit Theatre. But unlike most bohemias, the one in New Orleans existed as a whites-only affair. Though some of the bohemians were relatively progressive, and many employed African American material in their own work, few of them knew or cared about what was going on across town among the city's black intellectuals and artists. The positive developments from this French Quarter renaissance, however, attracted attention and visitors, inspiring the historic preservation and commercial revitalization that turned the area into a tourist destination. Predictably, this gentrification drove out many of the working artists and writers who had helped revive the area. As Reed points out, one resident who identified herself as an "artist" on the 1920 federal census gave her occupation in 1930 as "saleslady, real estate," reflecting the decline of an active artistic class. A charming and insightful glimpse into an era, Dixie Bohemia describes the writers, artists, poseurs, and hangers-on in the New Orleans art scene of the 1920s and illuminates how this dazzling world faded as quickly as it began.
Download or read book The Larder written by John T. Edge and published by University of Georgia Press. This book was released on 2013 with total page 399 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This edited collection presents articles in southern food studies by a range of writers, from established scholars like Psyche Williams-Forson to emerging scholars like Rien Fertel. All are chosen for a combination of accessible writing and solid scholarship and offer stories and historical details that add to our understanding of the complexities of southern food and foodways. The editors have chosen to organize the collection by methodology in part in order to escape what reader Belasco calls "the tradition-inventing, nostalgic approach of so many books about regional foodways." They also aim to advance the field by presenting articles that represent a range of tools and methodologies from disciplines such as history, geography, social sciences, American studies, gender studies, literary theory, visual and aural studies, cultural studies and technology studies that make up the amazingly multifaceted world of academic food studies, in hopes that this structure can help further a conversation about best practices"--
Download or read book Tomatoes written by Miriam Rubin and published by UNC Press Books. This book was released on 2013-03-04 with total page 144 pages. Available in PDF, EPUB and Kindle. Book excerpt: In Tomatoes, Miriam Rubin gives this staple of southern gardens the passionate portrait it deserves, exploring the tomato's rich history in southern culture and inspiring home cooks to fully enjoy these summer fruits in all their glorious variety. Rubin, a prominent food writer and tomato connoisseur, provides fifty vibrant recipes as well as wisdom about how to choose tomatoes and which tomato is right for which dish. Tomatoes includes recipes that celebrate the down-home, inventive, and contemporary, such as Stand-over-the-Sink Tomato Sandwiches, Spiced Green Tomato Crumb Cake, Green Tomato and Pork Tenderloin Biscuit Pie, and Tomato and Golden Raisin Chutney. Rubin also offers useful cooking tips, lively lessons on history, cultivation, and preserving, and variations for year-round enjoyment of the tomato.
Book Synopsis Daily Soup Cookbook by : Leslie Kaul
Download or read book Daily Soup Cookbook written by Leslie Kaul and published by Hyperion. This book was released on 1999-11-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: The meal-in-a-bowl brews at the Daily Soup, a Manhattan food chain, excite customer devotion. Now Leslie Kaul, the stores' executive chef, along with the owners, offer The Daily Soup Cookbook, a collection of 200 favorite recipes for soups, stews, and stocks. These straightforward formulas, drawn from a globe-spanning repertoire, will please cooks of all kinds, from beginners to the accomplished.Organized by ingredients such as vegetables, beans, grains, and fruit, the recipes include old favorites like French Onion and Chicken Matzoh Ball soups, as well as less familiar brews such as Jamaican Pumpkin soup, Shrimp and Scallop Seviche, and Poblano Corn Chowder. In addition to a chapter devoted to chilis---Braised Pork Chili with Black Beans and Corn is a particular winner--the authors provide notes on ingredients and techniques, historical asides, and a series of tongue-in-cheek sidebars, offering, for example, the Periodic Table of Soups and Baby Names for the New Millennium ("Art E. Choke" is one). If these digressions aren't always apt, there are always the soups, with several pi+ce de r+sistance examples--Peking Duck; Lamb, Artichoke, and Rosemary Stew; and Saffron Mussel soup--guaranteed to please. A final section on stocks provides basic soup building-block information, and Things to Do with Leftover Soups offers next-day options, should any of the delicious bowls not be devoured instantly. --Arthur Boehm
Book Synopsis Global Jewish Foodways by : Hasia R. Diner
Download or read book Global Jewish Foodways written by Hasia R. Diner and published by U of Nebraska Press. This book was released on 2018-01-01 with total page 401 pages. Available in PDF, EPUB and Kindle. Book excerpt: The history of the Jewish people has been a history of migration. Although Jews invariably brought with them their traditional ideas about food during these migrations, just as invariably they engaged with the foods they encountered in their new environments. Their culinary habits changed as a result of both these migrations and the new political and social realities they encountered. The stories in this volume examine the sometimes bewildering kaleidoscope of food experiences generated by new social contacts, trade, political revolutions, wars, and migrations, both voluntary and compelled. This panoramic history of Jewish food highlights its breadth and depth on a global scale from Renaissance Italy to the post-World War II era in Israel, Argentina, and the United States and critically examines the impact of food on Jewish lives and on the complex set of laws, practices, and procedures that constitutes the Jewish dietary system and regulates what can be eaten, when, how, and with whom. Global Jewish Foodways offers a fresh perspective on how historical changes through migration, settlement, and accommodation transformed Jewish food and customs.
