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by Quin Holifield (Author)
European, African and Asian techniques, ingredients and tastes have mingled in the Chesapeake Bay region to create a rich culinary tradition.
European colonists and the Africans they enslaved took indigenous ingredients and Native American foods and made unique recipes, doing new things with asparagus, ham and hoecakes in the colonial era. The 19th 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.
Author Biography
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.
