Neal Patterson, Kathryn Wielech Patterson, "Maryland’s Chesapeake: How the Bay and Its Bounty Shaped a Cuisine"
English | ISBN: 1493017918 | 2016 | EPUB | 224 pages | 17,5 MB
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.
