what kind of food do the people of this region normally consume?
Ham and potato casserole, clam chowder, or stews with common ingredients like oysters, chicken or venison
Chesapeake Bay
In colonial times, simple cooking techniques were used to create one pot meals like ham and potato casserole, clam chowder, or stews with common ingredients like oysters, chicken or venison. When John Smith landed in Chesapeake in 1608 he wrote:
how did religious tolerance affect the american colonies UNANSWERABLE what is the "maryland toleration act"? It is also known as the Act Concerning Religion, was religious tolerance for Trinitarian Christians why was this act written? Because to prohibit religious persecution including against non-Trinitarians who were involved in its preparation? Calverts when was the act released? It was passed on April 21, 1649 why was the act revoked? It was revoked in 1654 by William Claiborne, he was an Anglican, a Puritan sympathizer, and strongly hostile to the Catholic Religion what can you tell me about the above mentioned anglican? William Claiborne was an English pioneer, surveyor, and an early settler in the colonies/provinces of Virginia and Maryland and around the Chesapeake Bay how did the above mentioned bay get its name? The word is an Algonquian word referring to a village 'at a big river', it is the seventh oldest surviving  English place-name in the United States ,first applied as "Chesepiook" by explorers heading north from the Roanoke Colony into a Chesapeake tributary in 1585 or 1586
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Chesapeake Bay [SEP] Cuisine
In colonial times, simple cooking techniques were used to create one pot meals like ham and potato casserole, clam chowder, or stews with common ingredients like oysters, chicken or venison. When John Smith landed in Chesapeake in 1608 he wrote: "The fish were so thick, we attempted to catch them with frying pans". Common regional ingredients in the local cuisine of Chesapeake included terrapins, smoked hams, blue crab, shellfish, local fish, game meats and various species of waterfowl. Blue crab continues to be an especially popular regional specialty.