Description: Culinary History of the Chesapeake Bay, A, Maryland, American Palate, Paperback 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.
Price: 15.59 USD
Location: Columbia, South Carolina
End Time: 2024-09-17T19:31:31.000Z
Shipping Cost: 0 USD
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Item Specifics
Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
Refund will be given as: Money back or replacement (buyer's choice)
Brand: Unbranded
MPN: 9781467142137
Book Title: Culinary History of the Chesapeake Bay : Four Centuries of Food and Recipes
Item Length: 9in
Item Height: 0.3in
Item Width: 6in
Author: Tangie Holifield
Format: Trade Paperback
Language: English
Topic: United States / State & Local / Middle Atlantic (DC, De, Md, NJ, NY, Pa), Regional & Ethnic / American / Middle Atlantic States, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), History
Publisher: Arcadia Publishing
Publication Year: 2021
Genre: Cooking, History, Social Science
Item Weight: 0.7 Oz
Number of Pages: 224 Pages
