Dining in Colonial Maryland
Join the UMGC community as we examine the ingredients grown, raised, and harvested locally and how diets varied across class, wealth, race, and time. The discussion will highlight the lasting influence of Indigenous Marylanders, British settlers, and African Americans in shaping the region’s foundational cuisine. An exploration of the fascinating array of imported goods that arrived by ship—from spices and fine cheeses to tamarind and isinglass—will also offer a glimpse into Maryland’s connection to a global marketplace and the rich complexity of daily colonial life.
About the Speaker
Joyce M. White is a noted food historian who has worked as an educator and foodways consultant at historic sites in Maryland and around the country. She has also taught American Studies at Anne Arundel Community College; authored numerous magazine articles on food history and a cookbook, Cooking Maryland's Way; and appeared on food-related TV shows. In 2018, White joined the Board of Trustees at the historic (c. 1774) Hammond-Harwood House Museum in Annapolis and now creates historically accurate faux food items for historic sites across the United States. She has a master’s degree in American Studies from Penn State University.
Please join us for this special event.
When
Wednesday, April 29, 2026
Noon–1:30 p.m. eastern time
Where
In-person only at the College Park Marriott Hotel & Conference Center
Note
You must preregister to attend. Room number will be emailed to you.