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How The South Has Shaped Jewish Cuisine

An image of a poster for the symposium 'Jewish Food in the Global South'
Carolina Center for Jewish Studies
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The American South has influenced Jewish culinary traditions for more than 100 years. From combinations like pastrami biscuits to matzoh ball gumbo, the South is creatively reinterpreting centuries of Jewish foodways. 

Host Frank Stasio talks with Marcie Cohen Ferris, professor of American studies at the University of North Carolina at Chapel Hill, and award-winning writer Joan Nathan about the relationship between Jewish cuisine and regional influences. Ferris and Nathan will be a part of the event “Jewish Food in the Global South" at UNC-Chapel Hill Saturday, March 4 and Sunday, March 5.

Charlie Shelton-Ormond is a podcast producer for WUNC.
Longtime NPR correspondent Frank Stasio was named permanent host of The State of Things in June 2006. A native of Buffalo, Frank has been in radio since the age of 19. He began his public radio career at WOI in Ames, Iowa, where he was a magazine show anchor and the station's News Director.