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.

Historic farms and waterways crisscross Southern Delaware, connecting its residents to a set of rich culinary traditions. The original Nanticoke inhabitants baked hearty johnnycakes and hunted wild game. Hungry for a taste of home, German settlers developed scrapple from local ingredients. Today's home cooks and chefs draw their bounty from the land and sea for a distinct, seasonal cuisine. Summer strawberries and peaches from local farms and orchards become delectable preserves thanks to treasured family recipes. Come springtime, succulent blue crab reigns supreme. With recipes for regional favorites like beach plum jelly and chicken with slippery dumplings, author Denise Clemons explores the history behind the ingredients and savors the story in every dish.

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.

Montgomery County's Agricultural Reserve, created in 1980, was a history-making decision that is a model for land preservation. Montgomery County's earliest residents, Native Americans, developed agricultural communities and used the shores of the Potomac as a trading spot. European settlers farmed tobacco, eventually collapsing the County's economy until the Quaker community returned fertility to the land. The C&O Canal was the nation's first significant infrastructure project and helped create links to national and international markets. In the 20th century, the Marriott chain developed contemporary, industrialized food that signaled a changing world. The Agricultural Reserve was intended to preserve the county's rural past in the face of rapid change. Along with farming, it also preserved history and foodways. Claudia Kousoulas and Ellen Letourneau tell this agricultural history through food and recipes.

Maryland is a state located in the mid-Atlantic region of the United States. It is bordered by Delaware to the east, Virginia to the south, West Virginia to the west, and Pennsylvania to the north. The state's largest city and capital is Annapolis, while the largest city by population is Baltimore. Founded in 1634, Maryland was a haven for English Catholics who faced persecution in England. The colony was named after Queen Henrietta Maria, the wife of King Charles I. During the American Revolution, Maryland played a vital role in the fight for independence. The state was the site of several key battles, including the Battle of Baltimore in 1814, which inspired Francis Scott Key to write "The Star-Spangled Banner". Today, Maryland is known for its bustling cities, historic landmarks, and scenic natural areas. The state's economy is diverse, with industries such as agriculture, manufacturing, and technology contributing to its growth. Maryland is also home to several renowned universities, including Johns Hopkins University and the University of Maryland.

Discover the cuisine and the character of the Chesapeake Bay with the twenty-fifth-anniversary edition of this collection of over 200 regional, seasonal recipes. Twenty-five years ago, Chesapeake Bay Cooking with John Shields introduced the world to the regional cuisine of the Mid-Atlantic. Nominated for a James Beard Award, the book was praised for its inspiring heritage recipes and its then-revolutionary emphasis on cooking with local and seasonal ingredients. Part history lesson, part travelogue, the book captured the unique character of the Chesapeake region and its people. In this anniversary edition, John Shields combines popular classic dishes with a host of unpublished recipes from his personal archives. Readers will learn how to prepare over 200 recipes from the Mid-Atlantic region, including panfried rockfish, roast mallard, beaten biscuits, oyster fritters, and Lady Baltimore cake. Best of all, they’ll learn everything they need to know about crabs?the undisputed star of Chesapeake cuisine?featured here in mouthwatering recipes for seven different kinds of crab cakes. Extensively updated, this edition includes a new chapter on Chesapeake libations, which features Shields’s closely held recipe for his notorious Dirty Gertie, an authentic Chesapeake-style Bloody Mary. “Long before it was trendy to serve sustainable, local, and organic food, Maryland native Shields was doing it at Gertrude’s, a modest modern restaurant tucked inside the Baltimore Museum of Art. This fall he reissued his prescient chronicle of the waterman’s way of life and traditional cooking on the mid-Atlantic coast. It includes how to “pick” steamed crabs (seasoned with Old Bay, natch), prepare country sides like Green Beans With Country Ham and Sautéed Peanuts, and make the quirky relish known as chow-chow.” —April Fulton, National Geographic’sfood blog, The Plate “John knows and loves the Chesapeake as only a native can. One of the best regional American cookbooks you’ll ever find.” —Gourmet “For those who are not familiar with the “good old down home” taste of cooking by a native of the Chesapeake Bay region, John Shields brings you an experience you'll never forget. For those of us who are fortunate enough to be a part of this region, Mr. Shields reminds us of the experience we’ll always remember.” —The Honorable William Donald Schaefer, former governor of Maryland

Welcome to a fascinating journey to the state of Virginia, a place where history, nature and culture blend harmoniously. Often referred to as the "Cradle of the Nation," Virginia plays a pivotal role in American history and offers a wealth of experiences to its visitors. In this book, we will explore Virginia in all its facets, from its colonial beginnings in Williamsburg to the modern innovations and educational institutions that shape the state today. Williamsburg, a historic gem, offers a glimpse into life at the time of the colonies and allows visitors to immerse themselves in America's past. Richmond, the state's capital, bears witness to a rich heritage intertwined with Southern history. The Blue Ridge Mountains and Shenandoah National Park offer spectacular natural scenery that invites you to hike and explore. Charlottesville is home to Thomas Jefferson's Monticello estate and the prestigious University of Virginia. Virginia Beach beckons with sun, sand, and the Atlantic Ocean, while the Civil War battlefields at Gettysburg and Fredericksburg attract history buffs. Shenandoah National Park and Skyline Drive offer breathtaking views and unique hiking experiences. Virginia's vineyards are known for their wines and wine tastings in picturesque surroundings. In Norfolk, you can explore maritime history and the Naval Station. Virginia also offers an abundance of activities for families, from theme parks to zoos. The Blue Ridge Parkway is a scenic drive through the mountains and a unique way to experience the state's natural beauty. Virginia's culinary scene is characterized by Chesapeake Bay crab and Southern cuisine. The history of the colonies and the Revolutionary War are omnipresent, whether in Yorktown, Jamestown or Alexandria. Virginia is also home to educational institutions such as the Virginia Military Institute and a thriving arts scene. In this book, we'll also take a look at Virginia's future, from innovation to educational opportunities. Music and festivals in Virginia offer a wide range of sounds, from bluegrass to jazz, while the Appalachian Trail takes the adventurous to the longest footpath in the world. Finally, we will discover secret places and hidden treasures in Virginia to surprise even the most seasoned traveler. Welcome to a journey through Virginia, a state that is proud of its past while keeping its eyes firmly on the future.

Touching on everything from farm-based breweries and distilleries to urban hoop house farms to grass-fed beef, The Chesapeake Table celebrates the people working hard to put great local food on our plates.

Home cooks and gourmets, chefs and restaurateurs, epicures, and simple food lovers of all stripes will delight in this smorgasbord of the history and culture of food and drink. Professor of Culinary History Andrew Smith and nearly 200 authors bring together in 770 entries the scholarship on wide-ranging topics from airline and funeral food to fad diets and fast food; drinks like lemonade, Kool-Aid, and Tang; foodstuffs like Jell-O, Twinkies, and Spam; and Dagwood, hoagie, and Sloppy Joe sandwiches.

A critical resource for approaching sustainability across the disciplines Sustainability and social justice remain elusive even though each is unattainable without the other. Across the industrialized West and the Global South, unsustainable practices and social inequities exacerbate one another. How do social justice and sustainability connect? What does sustainability mean and, most importantly, how can we achieve it with justice? This volume tackles these questions, placing social justice and interdisciplinary approaches at the center of efforts for a more sustainable world. Contributors present empirical case studies that illustrate how sustainability can take place without contributing to social inequality. From indigenous land rights, climate conflict, militarization and urban drought resilience, the book offers examples of ways in which sustainability and social justice strengthen one another. Through an understanding of history, diverse cultural traditions, and complexity in relation to race, class, and gender, this volume demonstrates ways in which sustainability can help to shape better and more robust solutions to the world’s most pressing problems. Blending methods from the humanities, environmental sciences and the humanistic social sciences, this book offers an essential guide for the next generation of global citizens.