How 18th-Century Maryland's Food Divided the Elite and the Enslaved

Eighteenth-century American cuisine was shaped by both the wealthy and the enslaved. Influential figures like Thomas Jefferson and George Washington brought European tastes to the colonies. Meanwhile, seafood played a central role in the diets of early Maryland settlers. In 1776, rockfish and crab were staples for many colonists in Maryland. The elite enjoyed elaborate dishes such as Parmesan cheese ice cream and creative food sculptures. Beef was the most popular meat, with chicken reserved for special occasions.

Wealthy colonists relied on recipes from France and England. They even imported foods from Europe to maintain their refined tastes. Food was served on small plates, a stark contrast to modern portions.

Enslaved people also left their mark on American food. They introduced ingredients like okra and red pepper, which became part of the local diet. Today, Arthur Gross has cooked at Middleton Tavern in Annapolis for 50 years, keeping some of these traditions alive. The restaurant still orders large quantities of rockfish, crab, and calamari to serve its customers. The William Paca House & Garden provides insight into the life of one of Maryland’s Declaration of Independence signers. His lifestyle reflected the culinary influences of the time. Both European tastes and African contributions defined early American food culture.