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While food may seem simple, what people eat is shaped not only by geography and the environment, but also by culture, religion, and the interaction of different groups over time. Join food historian Marcie Cohen Ferris and James Beard Award–winning chef and author Michael Twitty for a conversation about two communities that have cooked and eaten in the South from the colonial period to the present day: Jews and African Americans.

Drawing on their influential books, Matzo Ball Gumbo: Culinary Tales of the Jewish Southand The Cooking Gene: A Journey through African American Culinary History in the Old South, Ferris and Twitty will reflect on how foodways can illuminate our understanding of the region and its people. This event is part of the College-wide World Affairs Signature Series on “Global Foodways.” Free and open to the public.

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