| A Culinary History of the Chesapeake Bay: Four Centuries of Food and Recipes Contributor(s): Holifield, Tangie (Author) |
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ISBN: 1467142131 ISBN-13: 9781467142137 Publisher: History Press OUR PRICE: $21.59 Product Type: Paperback - Other Formats Published: October 2021 |
| Additional Information |
| BISAC Categories: - History | United States - State & Local - Middle Atlantic (dc, De, Md, Nj, Ny, Pa) - Social Science | Agriculture & Food - Cooking | History |
| Physical Information: (1.10 lbs) 224 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: The four hundred years since colonization have brought European, African and Asian techniques, ingredients and tastes to the Chesapeake Bay. European colonists and Africans both enslaved and free were influenced by indigenous ingredients and Native American cooking and created uniquely New World foods. The nineteenth century saw the development of industries based on the bounty of the Bay and the rising popularity of oysters, blue crab and turtle soup throughout the greater Mid-Atlantic. Waves of immigrants brought their own cuisines to the mix, and colcannon, brisket, sauerkraut and fish peppers are now found on Chesapeake tables. Local author, scientist and blogger Tangie Holifield weaves together the unique food traditions of the Bay, telling the stories of each culture that has contributed to its bounty. |