Cooking Maryland's Way: Voices of a Diverse Cuisine

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.

All profits go to Hammond-Harwood House’s continuing historical and cultural research.

Fall 2024 Release

Cost $36 plus tax / Shipping available for $9.30 -Includes the packaging and insurance up to $100 in content value

Save the Date

Saturday
June 8, 2024
2pm - 3pm

The Legacy of Sybby Grant and Black Cooks in Maryland at The Walters Art Museum

Saturday
July 13, 2024
2pm - 3pm

Beat the Heat the Old-Fashioned Way at Hammond-Harwood House

Saturday
September 7, 2024
12pm - 5pm

Book launch at Hammond-Harwood House

Joyce White
About the Author

Joyce White

Food Historian and Hammond-Harwood House Trustee

Joyce M. White: Joyce's inspiration to become a food historian began in college in the late 1980s when she interned at the Geneva Historical Society/Rose Hill Mansion in the Finger Lakes region of New York. There she learned to use an early 19th c. hearth to bake cakes with every 4th grade class in the county! Following that experience, she worked as an educator and/or foodways consultant at various historic sites including the c. 1801 Riversdale House Museum in Riverdale Park, Maryland. Joyce was also the consultant for the restoration of the 18th-century kitchen at Historic Annapolis’ William Paca House, was guest curator for the Maryland State exhibit at the Southern Food & Beverage Museum in New Orleans, and taught American Studies at Anne Arundel Community College. In 2018, Joyce joined the Board of Trustees at the Annapolis’ c. 1774 Hammond-Harwood House Museum. She is now also creating historically accurate faux food items for historic sites across the United States.

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.

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