His­tor­i­cal So­ci­ety presents ‘A Taste of Mary­land’

Cecil Whig - - OURCECIL - By BETH BOULDEN MOORE

ELK­TON

Spe­cial to the Whig

— Many foods are as­so­ci­ated with cer­tain cities or states. For ex­am­ple, the city of Philadel­phia is fa­mous for its cheeses­teaks. The state of Penn­syl­va­nia is known for deca­dent Her­shey’s choco­late and hand-crafted Penn­syl­va­nia Dutch pret­zels. Vir­ginia is well-known for peanuts and hams. Mary­land is best known for the Mary­land Blue Crab, the boun­ti­ful del­i­cacy of the Ch­e­sa­peake Bay, but there are other foods that are uniquely Mary­land.

At 11 a.m. Satur­day, Oct. 29, the His­tor­i­cal So­ci­ety of Ce­cil County is ex­cited to present “A Taste of Mary­land” with food his­to­rian Joyce White. At­ten­dees will learn about the his­tory of Mary­land’s most iconic food tra­di­tions and busi­nesses, such as Mary­land beaten bis­cuits, crab cakes, McCormick Spices and Old Bay. Those in at­ten­dance will also be in­tro­duced to some less well-known fare, such as cod­dies, white po­tato pie and peach fluff.

The con­tent of the pro­gram is based on re­search that White has done in her role as cu­ra­tor for the state of Mary­land’s per­ma­nent ex­hibit for the South­ern Food and Bev­er­age Mu­seum in New Or­leans. The pre­sen­ta­tion will be fol­lowed by the op­por­tu­nity to taste an as­sort­ment of sweet and sa­vory Mary­land fare.

White is a food his­to­rian who presents var­i­ous pro­grams through “A Taste of His­tory with Joyce White.” She is also the food­ways con­sul­tant to the cen­turies-old Rivers­dale House Mu­seum in Riverdale Park. White served as a con­sul­tant for the restora­tion of the 18th cen­tury kitchen at An­napo­lis’s Wil­liam Paca House, and has writ­ten ar­ti­cles for the Amer­i­can Folk­lore So­ci­ety, Pop­u­lar An­thro­pol­ogy Magazine and the Mary­land Hu­man­i­ties Coun­cil.

Please be aware that the foods for this event have been pre­pared where po­ten­tial al­ler­gens, such wheat, gluten, soy, peanuts, tree nuts, dairy and many other food prod­ucts, are pro­cessed. The pre­sen­ter is cer­ti­fied in food han­dling by ServSafe (via the Na­tional Restau­rant As­so­ci­a­tion) and is in­sured through the Food Li­a­bil­ity In­sur­ance Pro­gram (FLIP). All pre­pared food served at ‘A Taste of His­tory’ pro­gram is cooked and pre­pared by Joyce in ac­cor­dance with food han­dling safety stan­dards, but cooked in a home kitchen, not a com­mer­cial kitchen.

This in­ter­ac­tive and de­li­cious pro­gram will be pre­sented at the His­tor­i­cal So­ci­ety of Ce­cil County’s head­quar­ters at 135 E. Main St. in Elk­ton. The fun will be­gin at 11 a.m. Ad­mis­sion for mem­bers is $12 and $15 for non-mem­bers. Tick­ets for this event are avail­able at the his­tor­i­cal so­ci­ety, or con­tact the so­ci­ety at 410-398-1790. Food his­to­rian Joyce White pre­pares a batch of Mary­land beaten bis­cuits, one of the foods she will dis­cuss in her Oc­to­ber pre­sen­ta­tion.

PHO­TOS COUR­TESY OF JOYCE WHITE

His­to­rian Joyce White will share the recipe and story be­hind beaten bis­cuits and white po­tato pie (top), tra­di­tional Mary­land fare.

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