<?xml version="1.0" encoding="UTF-8"?>
<topic>
  <id>432779</id>
  <title>Culinary influence of the Sephardic diaspora?</title>
  <published_at>Sun Aug 19 10:48:23 -0700 2007</published_at>
  <post_count>3</post_count>
  <board>
    <id>27</id>
    <name>General Chowhounding Topics</name>
  </board>
  <posts>
    <post>
      <post>
        <level>0</level>
        <id>2859613</id>
        <content>When the Sephardic Jews were expelled from Spain and Portugal in the 15th century, the resulting diaspora reached every corner of the world in time.  What was the culinary influence of this diaspora?  It's interesting to note that Wikipedia names Sephardic pescado frito (http://en.wikipedia.org/wiki/Pescado_frito) as the origin of the Filipino dish of the same name and also British fish and chips.  I'm interested in this topic in general, but specifically, I'm interested in the Sephardic influence on Southern (U.S.) cuisine.  Colonial and antebellum Charleston, SC was once a major population center of the Sephardim (and a significant population remains here today), but I'm hard pressed to identify the Sephardi influence on Lowcountry cuisine.  I'm sure it exists, but it seems to get overlooked when enumerating the more obvious culinary influences on our cuisine, such as African and French.

Anybody have knowledge they can share on this topic?  Or any interesting links or books to recommend?

</content>
        <published_at>Sun Aug 19 10:48:23 -0700 2007</published_at>
        <parent_id></parent_id>
        <user>
          <id>11819</id>
          <name>Low Country Jon</name>
        </user>
      </post>
    </post>
    <post>
      <level>1</level>
      <id>2860574</id>
      <content>Look for books or articles by Hasia Dinner of NYU and Marcie Ferris Cohen of UNC-Chapel Hill.  Both have examined American-Jewish foodways in depth, Cohen focusing in particular on the South.  You can also try contacting the Museum of the Southern Jewish Experience in Utica, MS (I think) although I suspect they will point you in the saame direction.</content>
      <published_at>Sun Aug 19 18:51:58 -0700 2007</published_at>
      <parent_id>2859613</parent_id>
      <user>
        <id>25244</id>
        <name>rockycat</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2861133</id>
      <content>Since you've read the Wikipedia article, you've undoubtedly seen the names of various cookbook authors on Sephardic cooking, generally, at the end of the entry. Perhaps you could contact each of these authors directly if any maintain a web site or, otherwise, through their publishers to ask your question. </content>
      <published_at>Mon Aug 20 03:35:34 -0700 2007</published_at>
      <parent_id>2859613</parent_id>
      <user>
        <id>61567</id>
        <name>Indy 67</name>
      </user>
    </post>
    <post>
      <level>1</level>
      <id>2861998</id>
      <content>There was an interesting documentary a while back about Jews in the South, I think they talked about food a bit. Here is the related web site:

http://www.shalomyall.com/shalom-yall/about.php

Thank you.</content>
      <published_at>Mon Aug 20 09:41:15 -0700 2007</published_at>
      <parent_id>2859613</parent_id>
      <user>
        <id>12203</id>
        <name>Bride of the Juggler</name>
      </user>
    </post>
  </posts>
</topic>
