Maryland's Chesapeake

How the Bay and Its Bounty Shaped a Cuisine

Nonfiction, Food & Drink, International, USA, History, Americas, United States
Cover of the book Maryland's Chesapeake by Neal Patterson, Kathryn Wielech Patterson, Globe Pequot Press
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Neal Patterson, Kathryn Wielech Patterson ISBN: 9781493017928
Publisher: Globe Pequot Press Publication: August 1, 2016
Imprint: Globe Pequot Press Language: English
Author: Neal Patterson, Kathryn Wielech Patterson
ISBN: 9781493017928
Publisher: Globe Pequot Press
Publication: August 1, 2016
Imprint: Globe Pequot Press
Language: English

The culinary heritage of most regions in the US is often determined by the ethnic cuisine of those who settled there, whether it be the Cajun/Creole food of Louisiana or the Italian-inspired fare of the Northeast. For Maryland, the food that defines the state is less about the ethnicity of the population than the bounty which springs forth from the Chesapeake Bay. The Native Americans, British, Germans, and Poles were all influenced by the variety of fish, oysters, clams, crabs, and terrapins that could be harvested from the largest estuary in North America.

In addition to seafood, other dishes associated with the region were developed because of the unique lifestyle created by living along the water. The Smith Island cake, for example, was created as a sturdy dessert that fishermen could take aboard ship during their long days fishing the Chesapeake. Also, the wealthy landowners who first arrived in Maryland, seeking elegant dishes for their lavish dinner parties, concocted ingenious uses for the chickens, squirrels, muskrats, and produce available on the fertile lands along the Bay.

The book is not just about the past, however. The recent trend of sustainability and eating local has brought about a grassroots effort to preserve the delicate nature of the Chesapeake Bay. Modern techniques such as oyster farming and fishing invasive species to protect the indigenous flora and fauna will be explored.

Of course, recipes will be presented to not only illustrate classic dishes that developed over time, but also modern versions created by some of Maryland’s top chefs.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The culinary heritage of most regions in the US is often determined by the ethnic cuisine of those who settled there, whether it be the Cajun/Creole food of Louisiana or the Italian-inspired fare of the Northeast. For Maryland, the food that defines the state is less about the ethnicity of the population than the bounty which springs forth from the Chesapeake Bay. The Native Americans, British, Germans, and Poles were all influenced by the variety of fish, oysters, clams, crabs, and terrapins that could be harvested from the largest estuary in North America.

In addition to seafood, other dishes associated with the region were developed because of the unique lifestyle created by living along the water. The Smith Island cake, for example, was created as a sturdy dessert that fishermen could take aboard ship during their long days fishing the Chesapeake. Also, the wealthy landowners who first arrived in Maryland, seeking elegant dishes for their lavish dinner parties, concocted ingenious uses for the chickens, squirrels, muskrats, and produce available on the fertile lands along the Bay.

The book is not just about the past, however. The recent trend of sustainability and eating local has brought about a grassroots effort to preserve the delicate nature of the Chesapeake Bay. Modern techniques such as oyster farming and fishing invasive species to protect the indigenous flora and fauna will be explored.

Of course, recipes will be presented to not only illustrate classic dishes that developed over time, but also modern versions created by some of Maryland’s top chefs.

More books from Globe Pequot Press

Cover of the book Day in Tuscany by Neal Patterson, Kathryn Wielech Patterson
Cover of the book It Happened in Connecticut by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Connecticut Off the Beaten Path® by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Salt Lake City Chef's Table by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Wyoming Off the Beaten Path® by Neal Patterson, Kathryn Wielech Patterson
Cover of the book No Access New York City by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Bless Your Heart & Mind Your Mama by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Haunted Colleges and Universities by Neal Patterson, Kathryn Wielech Patterson
Cover of the book My City, My Los Angeles by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Ohio Off the Beaten Path® by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Insiders' Guide® to Charleston by Neal Patterson, Kathryn Wielech Patterson
Cover of the book The Thomas Lee House by Neal Patterson, Kathryn Wielech Patterson
Cover of the book It Happened in North Carolina by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Texas Curiosities by Neal Patterson, Kathryn Wielech Patterson
Cover of the book Discovering Vintage New York by Neal Patterson, Kathryn Wielech Patterson
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy