A Culinary History of the Chesapeake Bay

Four Centuries of Food & Recipes

Tangie Holifield

• Publisher: The History Press
• Year: 2021
• Topic: History
• eBook ISBN:
  9781439673775
• Subtopic: North American History
• Index: History

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.

Table of contents

• Front Cover
• Half Title
• Title Page
• Copyright
• Dedication
• Contents
• Acknowledgements
• Introduction: The Awakening Land
• 1. The Indigenous Peoples of the Mid-Atlantic
• 2. Development of Agriculture
• 3. Where the African Diaspora Meets the Colonial Crossroads
• 4. The Evolution of Fusion Cooking in Colonial America
• 5. The Road to Freedom: African Americans in the Food Industry
• 6. The Immigrant Experience
• About the Author