Author: Curtis Badger
Publisher: Arcadia Publishing
ISBN: 1467147745
Category : History
Languages : en
Pages : 160
Book Description
For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its people well. Over the generations, its food culture has become intertwined with the history of the people who call this land home. Food determined where people lived, how they traveled, how their economy functioned and how they celebrated and shared the products of soil and salt water. Local writer and photographer Curtis Badger narrates this history with recipes based on seasonal bounty.
Culinary History of Delmarva, A: From the Bay to the Sea
Author: Curtis Badger
Publisher: Arcadia Publishing
ISBN: 1467147745
Category : History
Languages : en
Pages : 160
Book Description
For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its people well. Over the generations, its food culture has become intertwined with the history of the people who call this land home. Food determined where people lived, how they traveled, how their economy functioned and how they celebrated and shared the products of soil and salt water. Local writer and photographer Curtis Badger narrates this history with recipes based on seasonal bounty.
Publisher: Arcadia Publishing
ISBN: 1467147745
Category : History
Languages : en
Pages : 160
Book Description
For centuries, dating back to the time of the Native Americans, the fertile soils and the bountiful bays and salt marshes of the Delmarva Peninsula have fed its people well. Over the generations, its food culture has become intertwined with the history of the people who call this land home. Food determined where people lived, how they traveled, how their economy functioned and how they celebrated and shared the products of soil and salt water. Local writer and photographer Curtis Badger narrates this history with recipes based on seasonal bounty.
A Culinary History of Southern Delaware: Scrapple, Beach Plums and Muskrat
Author: Denise Clemons
Publisher: Arcadia Publishing
ISBN: 1467135461
Category : Cooking
Languages : en
Pages : 160
Book Description
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.
Publisher: Arcadia Publishing
ISBN: 1467135461
Category : Cooking
Languages : en
Pages : 160
Book Description
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.
A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc
Author: John Howard-Fusco
Publisher: Arcadia Publishing
ISBN: 1439660107
Category : History
Languages : en
Pages : 176
Book Description
Author John Howard-Fusco traces the roots of Cape May's delectable dishes and recipes from long ago to the modern day. Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city "Restaurant Capital of New Jersey." The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with "fish, oysters, crabs, and good liquors" gave birth to a beachside haven. From the mint juleps to the Sunny Hall Café and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive.
Publisher: Arcadia Publishing
ISBN: 1439660107
Category : History
Languages : en
Pages : 176
Book Description
Author John Howard-Fusco traces the roots of Cape May's delectable dishes and recipes from long ago to the modern day. Cape May is America's first seaside resort, and with that comes a mouthwatering food history. The New York Times even proclaimed the city "Restaurant Capital of New Jersey." The first settlers, the Kechemeche of the Lenape tribe, feasted on the fish and wild game in the area. The whaling industry briefly brought attention to the island, but Ellis Hughes's 1801 advertisement offering seashore entertainment with "fish, oysters, crabs, and good liquors" gave birth to a beachside haven. From the mint juleps to the Sunny Hall Café and the Chalfonte, culinary creativity thrives on the shore. Modern chefs like Lucas Manteca at the Red Store and Brooke Dodds's Empanada Mamas help keep the unique flair alive.
A Culinary History of the Chesapeake Bay
Author: Tangie Holifield
Publisher: Arcadia Publishing
ISBN: 1439673772
Category : History
Languages : en
Pages : 224
Book Description
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.
Publisher: Arcadia Publishing
ISBN: 1439673772
Category : History
Languages : en
Pages : 224
Book Description
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.
Spiny Lobster Explorations in the Pacific and Caribbean Waters of the Republic of Panama
Author: Johnny A. Butler
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 624
Book Description
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 624
Book Description
Report on the Condition of the Sea Fisheries of the South Coast of New England
Author: United States. Bureau of Fisheries
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 818
Book Description
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 818
Book Description
Delaware Coast from Cape Henlopen to Fenwick Island, Rehoboth Beach/Dewey Beach Interim Feasibility Study
Report on the Conditions of the Sea Fisheries of the South Coast of New England
Author: United States. Bureau of Fisheries
Publisher:
ISBN:
Category : Fish culture
Languages : en
Pages : 654
Book Description
Publisher:
ISBN:
Category : Fish culture
Languages : en
Pages : 654
Book Description
Congressional Record
Author: United States. Congress
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 1346
Book Description
The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)
Publisher:
ISBN:
Category : Law
Languages : en
Pages : 1346
Book Description
The Congressional Record is the official record of the proceedings and debates of the United States Congress. It is published daily when Congress is in session. The Congressional Record began publication in 1873. Debates for sessions prior to 1873 are recorded in The Debates and Proceedings in the Congress of the United States (1789-1824), the Register of Debates in Congress (1824-1837), and the Congressional Globe (1833-1873)
Survey of the Ocean Fisheries Off Delaware Bay
Author: John W. Reintjes
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 28
Book Description
Publisher:
ISBN:
Category : Fisheries
Languages : en
Pages : 28
Book Description