The sixteen essays in The Larder argue that the study of food does not simply help us understand more about what we eat and the foodways we embrace. The methods and strategies herein help scholars use food and foodways as lenses to examine human experience. The resulting conversations provoke a deeper understanding of our overlapping, historically situated, and evolving cultures and societies.The Larder presents some of the most influential scholars in the discipl...

“This was an anxious time for American Jews, stung by the anti-Semitic quotas and discrimination of the interwar years and the growing horror regarding the fate of European Jewry as the Holocaust came to light in the 1940s.”This article appears in the Spring 2012 issue of Southern Cultures. The full issue is also available as an ebook.Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is sp...

“‘I know your damned photographer’s soul writhes, but to hell with it. Do you think I give a damn about a photographer’s soul with Hitler at our doorstep?’”This article appears in the Summer 2012 issue of Southern Cultures. The full issue is also available as an ebook.Southern Cultures is published quarterly (spring, summer, fall, winter) by the University of North Carolina Press. The journal is sponsored by the University of North Carolina at Chapel Hill’...

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 r...

From the daughter of the legendary Mildred “Mama Dip” Council, a heartfelt cookbook celebrating four generations of Black restaurateurs and the soulful recipes that nourished a community.For nearly fifty years, Mama Dip’s Kitchen wasn’t just one of Chapel Hill, North Carolina’s most beloved restaurants—it was an institution. In 1976, with just $64 and a lifetime of kitchen wisdom, Mildred “Mama Dip” Council opened the doors to a gathering place that fed the soul as...

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 f...

“The last time I kissed him he only had on half a shirt. He has a wonderful chest. I am really crazy about him now+have the funniest feeling in me, all over.”After she saw the King in concert and met him backstage, she wrote this letter to her friends at camp. Here’s the original spicy note from the teenage girl who kissed—and kissed—Elvis Presley.This article appears in the 2011 Music issue of Southern Cultures.Southern Cultures is published quarterly (spr...

Nourishment, nostalgia, Native ingredients and global influences. Southern Cultures’s debut “best of” collection gets straight to the heart of the matter: food.For those of us who've debated mayonnaise brand, hushpuppy condiment, or barbecue style—including, in some quarters, whether the latter is a noun or a verb (bless your heart)—we present here a collection equal to our passions.Culled from our best food writing, 2008–2014, this special volume serves up tomatoe...

Bitter Southerner 2024 Summer Reading Roundup • Garden & Gun fall cookbooks pick • The Nosher Best Jewish Cookbooks of 2023 • The Local Palate Best Cookbooks of 2023 • Food Network 35 Best Jewish-Authored CookbooksA poignant—and delicious—compendium of South Carolina Jewish life revealed through food and ...