Keywords: food serving dish
Item 12343
Tiered plate stand, Brunswick, ca. 1900
Contributed by: Pejepscot History Center Date: circa 1900 Location: Brunswick Media: Ceramic, metal
Item 104254
Corn oysters and a "cheap and quick" Indian pudding, ca. 1875
Contributed by: Maine Historical Society Date: circa 1875 Media: Ink on paper
Exhibit
Maine Eats: the food revolution starts here
From Maine's iconic lobsters, blueberries, potatoes, apples, and maple syrup, to local favorites like poutine, baked beans, red hot dogs, Italian sandwiches, and Whoopie Pies, Maine's identity and economy are inextricably linked to food. Sourcing food, preparing food, and eating food are all part of the heartbeat of Maine's culture and economy. Now, a food revolution is taking us back to our roots in Maine: to the traditional sources, preparation, and pleasures of eating food that have sustained Mainers for millennia.
Exhibit
Desserts have always been a special treat. For centuries, Mainers have enjoyed something sweet as a nice conclusion to a meal or celebrate a special occasion. But many things have changed over the years: how cooks learn to make desserts, what foods and tools were available, what was important to people.
Site Page
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Site Page
Mantor Library, University of Maine Farmington
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Story
Shax and laxoox: tea with milk and Somali bread.
by Kheyro Jama
Lahooh (laxoox) is a food staple in East Africa, enjoyed for breakfast, lunch, or dinner
Story
Beef Cutlet always reminds me of home in Iran
by Parivash Rohani
Making beef cutlet in Maine connects me to my home in Iran and my Baha'i faith.
