A Culinary History of the Chesapeake Bay: Four Centuries of Food and Recipes

A Culinary History of the Chesapeake Bay: Four Centuries of Food and Recipes

by Tangie Holifield
A Culinary History of the Chesapeake Bay: Four Centuries of Food and Recipes

A Culinary History of the Chesapeake Bay: Four Centuries of Food and Recipes

by Tangie Holifield

Paperback

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Overview

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.

Product Details

ISBN-13: 9781467142137
Publisher: Arcadia Publishing SC
Publication date: 10/04/2021
Series: American Palate
Pages: 224
Sales rank: 659,072
Product dimensions: 6.00(w) x 8.90(h) x 0.60(d)

About the Author

Tangie Holifield is a soil scientist whose three decades of experience have led her to be an advocate for sustainable practices. She is the coauthor of a guide to urban farming distributed by the USDA, and she actively promotes sustainable food choices through the recipe selections on her blog, On the Menu @ Tangie's Kitchen. She is also an educator, author, photographer, entrepreneur and culinary enthusiast. When it comes to cooking, she draws inspiration from her family and her global travels. Please visit her website (www.tangieholifield.com) for current updates on her blogs and forthcoming works.
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