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The culinary heritage of Maryland is deeply rooted in the abundant seafood from the Chesapeake Bay, shaping its identity beyond ethnic influences. The state's cuisine reflects a rich tapestry of Native American, British, German, and Polish traditions, all intertwined with the diverse marine life available, including fish, oysters, clams, crabs, and terrapins. This unique relationship with the bay's resources highlights the importance of local ingredients in defining Maryland's gastronomic landscape.
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Maryland's Chesapeake: How the Bay and Its Bounty Shaped a Cuisine, Kathryn Wielech Patterson, Neal Patterson
- Lingua
- Pubblicato
- 2016
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