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  The culinary heritage of most regions in the US is often determined by the ethnic cuisine of those who settled there, whether it be the Cajun/Creole food of Louisiana or the Italian-inspired fare of the Northeast. For Maryland, the food that defines the state is less about the ethnicity of the population than the bounty which springs forth from the Chesapeake Bay, the largest estuary in North America. In Maryland's Chespeake, we explore the history of the region, from the earliest colonial days to today, and the influences both flora and fauna of the Bay and its shores had on the way we eat in Maryland.
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