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