A culinary history of the Chesapeake Bay : four centuries of food and recipes / Tangie Holifield.

Format:

Book

Author/Creator:

Holifield, Tangie, author.

Series:

American Palate

Language:

English

Subjects (All):

Local foods--Chesapeake Bay Region (Md. and Va.)--History.

Local foods.

Cooking--Chesapeake Bay Region (Md. and Va.)--History.

Cooking.

Chesapeake Bay Region (Md. and Va.)--Social life and customs.

Chesapeake Bay Region (Md. and Va.).

Physical Description:

1 online resource (180 pages)

Edition:

1st ed.

Place of Publication:

Charleston, SC : American Palate, 2021.

Summary:

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.

Contents:

Intro

Half Title

Title Page

Copyright

Dedication

Contents

Acknowledgements

Introduction: The Awakening Land

1. The Indigenous Peoples of the Mid-Atlantic

Ancient Human Migration

The Paleo-Indian Period

The Archaic Period

The Woodland Period

2. Development of Agriculture

Dining Habits and Eating Customs of Indigenous Peoples

The Reemergence of Indigenous Foods

Brunswick Stew

Venison and Green Corn Stew

Fried Lobster Tails with Skunk Bean Succotash

Sautéed Ramps

Roasted Turkey

Cornbread

Pawpaw Pudding

3. Where the African Diaspora Meets the Colonial Crossroads

The Columbian Exchange

African Roots: From the Middle Passage to Slavery

Food Is Power

4. The Evolution of Fusion Cooking in Colonial America

The Wye Plantation and the Lloyd Family Cookbooks

Okra and Tomato Stew

Harriet's Lemon Pound Cake

Pickled Watermelon Rind

Nelly Parke Custis Lewis

Hoecakes and Honey

Virginia Ham Biscuits

Christopher Ludwig

Philadelphia Pepper Pot Stew

Gingerbread Cake with Spice Whipped Cream

James Hemings

Truffled Lobster Macaroni and Cheese

Marinated Asparagus

Snow Eggs

Elizabeth Goodfellow

Mrs. Goodfellow's Dover Cake

5. The Road to Freedom: African Americans in the Food Industry

The Black Watermen of the Chesapeake

Coddies

Baked Trout with Oyster Stuffing

Virginia Blue Crab Pie

Thomas Downing

Oyster Pan Roast

Whatever Happened to Turtle Soup?

Emeline Jones

Mock Terrapin Soup

More Than Just Navy Beans

The Famous Senate Restaurant Bean Soup

Chicken Maryland

Chicken Maryland with Corn Crab Fritters

St. Mary's County Southern Maryland Stuffed Ham

6. The Immigrant Experience

The European Immigrant Experience

The Great Migration

The Immigrants of Latin America

Shakshouka.

Stuffed Grapevine Leaves

Chicken Soup with Egg-Lemon Sauce (Avgolemono)

Borscht

Liberian-Style Collard Greens

Oyster Stew

Brodetto

Barbecued Beef Brisket

Corned Beef and Cabbage

Fried Catfish

Trenton Tomato Pie

Pepperoni Rolls

Amish Potato Salad

Colcannon

Fish Pepper Hot Sauce

"A Wedding without Cookies Is Like a Wedding without Drink!": Cookie Tables

Almond Cookies (Amygdalota)

Berger Cookies

Arnold Reuben

New York-Style Cheesecake

About the Author.

Notes:

Description based on publisher supplied metadata and other sources.

Description based on online resource; title from PDF title page (EBook Central, viewed June 2, 2025).

Includes bibliographical references.

ISBN:

9781439673775

1439673772

OCLC:

1281983174