Culinary History of Chesapeake

European, African and Asian techniques, ingredients and tastes have mingled in the Chesapeake Bay region to create a rich culinary tradition.

European colonists and the Africans they enslaved took indigenous ingredients and Native American foods and made unique recipes, doing new things with asparagus, ham and hoecakes in the colonial era. The 19th 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.

224 Pages; Paperback; Dimensions: 6 x 9 inches