Description

Description

A poignant-and delicious-compendium of South Carolina Jewish life revealed through food and story

Where people go, so goes their food. In Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina, Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. They gather stories and recipes from diverse Jewish sources—Sephardic and Ashkenazi families who have been in the state for hundreds of years, descendants of Holocaust survivors, and more recent immigrants from Russia and Israel—and explore how cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions. These stories are a vital part of the South's "Jewish geography" and foodways, stretching across state lines to shape southern culture.

On the southern Jewish table, many cultures are savored. This lively collection includes more than eighty recipes from seventy contributors. Barnett and Harvey, drawing on family cookbooks and troves of personal recipes, highlight Jewish staples like kreplach dumplings and stuffed cabbage as well as southern favorites such as peach cobbler, modern fusions like grits and lox casserole, and of course kugels and collards.

Fully illustrated with original and archival photographs, Kugels & Collards invites readers into family homes, businesses, and community centers to share meals and memories.

Kugels and Collards: Stories of Food, Family, and Tradition in Jewish South Carolina

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Hardback by Rachel Gordin Barnett , Lyssa Kligman Harvey

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A poignant-and delicious-compendium of South Carolina Jewish life revealed through food and storyWhere people go, so goes their food. In... Read more

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    Publisher: University of South Carolina Press
    Publication Date: 31/08/2023
    ISBN13: 9781643364216, 978-1643364216
    ISBN10: 1643364219

    Number of Pages: 256

    Non Fiction , Food & Drink

    Description

    Description

    A poignant-and delicious-compendium of South Carolina Jewish life revealed through food and story

    Where people go, so goes their food. In Kugels & Collards: Stories of Food, Family, and Tradition in Jewish South Carolina, Rachel Gordin Barnett and Lyssa Kligman Harvey celebrate the unique and diverse food history of Jewish South Carolina. They gather stories and recipes from diverse Jewish sources—Sephardic and Ashkenazi families who have been in the state for hundreds of years, descendants of Holocaust survivors, and more recent immigrants from Russia and Israel—and explore how cherished dishes were influenced by available ingredients and complemented by African American and regional culinary traditions. These stories are a vital part of the South's "Jewish geography" and foodways, stretching across state lines to shape southern culture.

    On the southern Jewish table, many cultures are savored. This lively collection includes more than eighty recipes from seventy contributors. Barnett and Harvey, drawing on family cookbooks and troves of personal recipes, highlight Jewish staples like kreplach dumplings and stuffed cabbage as well as southern favorites such as peach cobbler, modern fusions like grits and lox casserole, and of course kugels and collards.

    Fully illustrated with original and archival photographs, Kugels & Collards invites readers into family homes, businesses, and community centers to share meals and memories.

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