Fish and Chesapeake Foodways
Here is an Seventh century description of Native American cookery in the Chesapeake region from the travel account of British captain John smith. He observed, “Their fish . . . they boyle [sic] either very tenderly, or broyle it so long on hurdles over the fire; or else after the Spanish fashion, putting it on a spit, they turn first the one side, then the other, till it be as dire as their jerkin beefe in the west Indies, that they keep it a month or more without putrefying." This is a description of the origins of today's local and slow food movement.