Since early colonial times in America, Jewish southerners have been tempted by delectable regional foods. Because some of these foods - including pork and shellfish - have been traditionally forbidden to Jews by religious dietary laws, southern Jews face a special predicament. In a culinary journey through the Jewish South, Arkansas native Marcie Cohen Ferris explores how southern Jews embraced, avoided, and adapted southern food and, in the process, have found themselves at home. From colonial Savannah and Charleston to Civil War era New Orleans and Natchez, from New South Atlanta to contemporary Memphis and the Mississippi and Arkansas Deltas, examines the expressive power of food throughout southern Jewish history. Jews in the South reinvented traditions as they adjusted to living in a largely Christian world where they were bound by regional rules of race, class, and gender. In some cases, Jews merely adjusted their eating habits to match those of their new neighbors. In other...

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