Date: Wednesday, September 11, 2024
Location: William Paca House & Garden, 186 Prince George Street
Time: 5:00 pm (EDT) - 6:30 pm (EDT)
Bring a friend and join us on the tented terrace of the Paca Garden for a presentation featuring food historian Joyce White’s new book Cooking Maryland’s Way: Voices of a Diverse Cuisine. This book is a companion to Maryland’s Way, The Hammond-Harwood House Cookbook, published in 1963.
Author Joyce M. White will share her inspiration for writing the companion book and key cultural influences on the formation of Maryland’s early foundational cuisine. Ms. White will read aloud an excerpt from the book and copies will be available for purchase.
Advance registration recommended, but not required. Visitors with limited mobility can access this program via the driveway of the Paca House. A single use accessible restroom can be accessed by a ramp.
Cost: FREE
About the Book: In 1963, the Hammond-Harwood House Association published Maryland’s Way, The Hammond-Harwood House Cookbook, which includes over 700 recipes sourced from centuries-old manuscript recipe books and contributions from Marylanders from across the state. In the new companion book, Cooking Maryland’s Way: Voices of a Diverse Cuisine, food historian Joyce M. White, supported by several contributing authors, reflects on the chief cultural influences of Maryland’s early foundational cuisine: Native American, African American, German, and British. Extensive research on both the foods and their method of preparation brings the history of Maryland’s diverse cuisine into sharp focus. Voices of key individuals who shaped Maryland’s early culinary history are also resurrected. They include those of indigenous Marylanders; African Americans such as Sybbe Grant, Agnes Moody, Lucy Smith, and Joseph Peterson; and German immigrants such as Shinah Solomon Etting. In sharing their stories and those of others, this new volume pays tribute to the legacy of early Maryland’s skilled culinary artisans.
About the Author: Joyce’s work as a food historian began more than 30 years ago when she began working as a museum educator at various historic house museums with her desire to interpret foodways and dining styles accurately. She has been a foodways consultant at Historic Annapolis’ William Paca House, Riversdale House Museum (Riverdale Park, MD), the Southern Food & Beverage Museum (New Orleans), the Laurel Historical Society, the Calvin B. Taylor House Museum (Berlin, MD), as well as Hammond-Harwood House Museum. Joyce also taught American Studies at Anne Arundel Community College. Joyce also works with sites across the country to plan and fabricate historically accurate faux food table displays. Joyce has written food history articles for Outlook by the Bay, MarylandRoadTrips.com, Chesapeake Family Magazine, and other publications. She can also be seen on the following television shows: State Plate with Taylor Hicks, Eatin’ the Chesapeake (MPT), CBS News Sunday Morning, and American the Bountiful (PBS). Along with a B.A. from William Smith College and an M.A. from Penn State University in American Studies. Joyce has studied food history with leaders in the field at various historic sites in England and the US.