In 1963, the Hammond-Harwood House Association published Maryland’s Way, The Hammond-Harwood House Cook Book, which includes over 700 recipes sourced from centuries old manuscript recipe books and contributions from Marylanders from across the state. Since its inception over 60 years ago, it has sold over 100,000 copies and is still in demand today.
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 Sybby Grant, Caroline Hammond, 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.
On September 8th from 1-4p Hammond-Harwood House Association will be hosting a launch event with the author, food historian Joyce White.
Click below for more information and to purchase the book ahead of the event.