Edible North Carolina: A Journey Across a State of Flavor

THE UNIVERSITY OF NORTH CAROLINA PRESS, 2022

Edible North Carolina, edited by Marcie Cohen Ferris | K. C. Hysmith, Associate Editor | Photography by Baxter Miller | Foreword by Vivian Howard

296 pp., 7.5 x 10, 105 color plate, 20 recipes

$35 HC

ISBN: 978-1-4696-6779-9

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.

Edible North Carolina contributing essayists:

Shorlette Ammons, Karen Amspacher, Victoria Bouloubasis, Katy Clune, Gabe Cummings, 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

Order your copy from UNC Press HERE.

EDIBLE NORTH CAROLINA book events, programs, information about the editorial team and essayists, blog posts, and more are HERE.

The Edible South: The Power of Food and The Making of an American Region

THE UNIVERSITY OF NORTH CAROLINA PRESS, 2014

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 whites, blacks, Native Americans, and other people of the region to control the nourishment of their bodies and minds, livelihoods, lands, and citizenship. The experience of food serves as an evocative lens onto colonial settlements and antebellum plantations, New South cities and civil rights-era lunch counters, chronic hunger and agricultural reform, counterculture communes and iconic restaurants as Ferris reveals how food--as cuisine and as commodity--has expressed and shaped southern identity to the present day.

The region in which European settlers were greeted with unimaginable natural abundance was simultaneously the place where enslaved Africans vigilantly preserved cultural memory in cuisine and Native Americans held tight to kinship and food traditions despite mass expulsions. Southern food, Ferris argues, is intimately connected to the politics of power. The contradiction between the realities of fulsomeness and deprivation, privilege and poverty, in southern history resonates in the region's food traditions, both beloved and maligned.

Matzoh Ball Gumbo : Culinary Tales of the Jewish South*

THE UNIVERSITY OF NORTH CAROLINA PRESS, 2005

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.

*Nominated for a James Beard Award for Writing

"A heartwarming, beautifully researched travel through Southern history that readers can really sink their teeth into... Matzoh Ball Gumbo is literally a true taste of the good things in life emerging from the tragedies and triumphs of cultural diversity and the recipes... will be a high point of the book for any cook, any reader. The proof, as they say, is in the pudding and Matzoh Ball Gumbo serves it to perfection."

/ THE ADVOCATE  /

Jewish Roots in Southern Soil: A New History

Brandeis, 2006

Jews have long been a presence in the American South, first arriving in the late seventeenth century as part of exploratory voyages from Europe to the New World. Two of the nation’s earliest Jewish communities were founded in Savannah in 1733 and Charleston in 1749. By 1800, more Jews lived in Charleston than in New York City. Today, Jews comprise less than one half of one percent of the southern population but provide critical sustenance and support for their communities. Nonetheless, southern Jews have perplexed scholars. For more than a century, historians have wrestled with various questions. Why study southern Jewish history? What is the southern Jewish experience? Is southern Jewish culture distinctive from that of other regions of the country, and if so, why? Jewish Roots in Southern Soil: A New History addresses these questions through the voices of a new generation of scholars of the Jewish South. Each of this book’s thirteen chapters reflects a response with particular attention paid to new studies on women and gender; black/Jewish relations and the role of race, politics, and economic life; popular and material culture; and the changes wrought by industrialization and urbanization in the twentieth century. Essays address historical issues from the colonial era to the present and in every region of the South. Topics include assimilation and American Jewish identity, southern Jewish women writers, the Jewish Confederacy, Jewish peddlers, southern Jewish racial identity, black/Jewish relations, demographic change, the rise of American Reform Judaism, and Jews in southern literature.