A cookbook featuring recipes gathered from the kitchens of Maryland.

Offering a panoramic view of the history and culture of food and drink in America with fascinating entries on everything from the smell of asparagus to the history of White Castle, and the origin of Bloody Marys to jambalaya, the Oxford Companion to American Food and Drink provides a concise, authoritative, and exuberant look at this modern American obsession. Ideal for the food scholar and food enthusiast alike, it is equally appetizing for anyone fascinated by Americana, capturing our culture and history through what we love most--food! Building on the highly praised and deliciously browseable two-volume compendium the Oxford Encyclopedia of Food and Drink in America, this new work serves up everything you could ever want to know about American consumables and their impact on popular culture and the culinary world. Within its pages for example, we learn that Lifesavers candy owes its success to the canny marketing idea of placing the original flavor, mint, next to cash registers at bars. Patrons who bought them to mask the smell of alcohol on their breath before heading home soon found they were just as tasty sober and the company began producing other flavors. Edited by Andrew Smith, a writer and lecturer on culinary history, the Companion serves up more than just trivia however, including hundreds of entries on fast food, celebrity chefs, fish, sandwiches, regional and ethnic cuisine, food science, and historical food traditions. It also dispels a few commonly held myths. Veganism, isn't simply the practice of a few "hippies," but is in fact wide-spread among elite athletic circles. Many of the top competitors in the Ironman and Ultramarathon events go even further, avoiding all animal products by following a strictly vegan diet. Anyone hungering to know what our nation has been cooking and eating for the last three centuries should own the Oxford Companion to American Food and Drink.

What role do man-eating monsters - vampires, zombies, werewolves and cannibals - play in contemporary culture? This book explores the question of whether recent representations of humans as food in popular culture characterizes a unique moment in Western cultural history and suggests a new set of attitudes toward people, monsters, and death.

The Southside, Diamondback and the Preakness--Marylanders imbibe history in their native cocktails, from local favorites to little-known classics. Early residents favored fruit brandies and potent punches until the Civil War, when rye whiskey laid claim to local palates. During the golden age of the cocktail, grand hotels like Baltimore's Belvedere created smooth concoctions such as the Frozen Rye, but the dry days of Prohibition interrupted the good times. Using historic recipes with modern twists from renowned mixologists, Greg and Nicole Priebe mix up one part practical guide and three parts Maryland history and top it off with a tour of the current craft cocktail and distilling scenes.

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.

The major part of this work is an alphabetically arranged and cross-indexed list of some 20,000 Maryland families with references to the sources and locations of the records in which they appear. In addition, there is a research record guide arranged by county and type of record, and it identifies all genealogical manuscripts, books, and articles known to exist up to 1940, when this book was first published. Included are church and county courthouse records, deeds, marriages, rent rolls, wills, land records, tombstone inscriptions, censuses, directories, and other data sources.

Southern writers, historians, and artists celebrate the life and career of a beloved mentor, friend, and colleague Edited by southern historians Orville Vernon Burton and Eldred E. Prince, Jr., Becoming Southern Writers pays tribute to South Carolinian Charles Joyner's fifty year career as a southern historian, folklorist, and social activist. Exceptional writers of fact, fiction, and poetry, the contributors to the volume are among Joyner's many friends, admirers, and colleagues as well as those to whom Joyner has served as a mentor. The contributors describe how they came to write about the South and how they came to write about it in the way they do while reflecting on the humanistic tradition of scholarship as lived experience. The contributors constitute a Who's Who of southern writers—from award-winning literary artists to historians. Freed from constraints of their disciplines by Joyner's example, they enthusiastically describe family reunions, involvement in the civil rights movement, research projects, and mentors. While not all contributors are native to the South or the United States and a few write about the South only occasionally, all the essayists root their work in southern history, and all have made distinguished contributions to southern writing. Diverse in theme and style, these writings represent each author's personal reflections on experiences living in and writing about the South while touching on topics that surfaced in Joyner's own works, such as race, family, culture, and place. Whether based on personal or historical events, each one speaks to Joyner's theme that "all history is local history, somewhere."

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.