On Place and Plate
This is a book about the taste of place and the styles and stories of cooking that define it. It is a book about how people talk about their lives and their histories through the stories that flow from field, marsh, kitchen, and table. This is also a book about tradition—the human process of making sense and discovering invention through experience lived, remembered, imagined. This book contains recipes, recollections, instructions, and insights about a universe of food. It taps into local histories, natural histories, material histories, and oral histories. It is about discovery through the worlds we eat and absorb into our bodies and memories. Most of all it is a book about the stories people tell about what they eat and why it holds meaning—not just for them but for all those folks who sit at their table—and at other tables in other places near and far. It is a book about how the taste of place expresses a love of place. This book originates in a particular place, but it resonates with foodways far beyond its borders. The place in question is the Eastern Shore of Virginia.
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