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Chesapeake Bay Region: The Twentieth Century

Appears in
Oxford Encyclopedia of Food and Drink in America

By Andrew F. Smith

Published 2004

  • About
In the twentieth century blue crabs took the place of oysters in the economy and cuisine of the Chesapeake region. Crabmeat dishes have always been popular, but out-of-state markets for this perishable product were limited. With declining oyster harvests and scares over polluted shellfish and typhoid outbreaks in the 1920s, many watermen and packinghouse owners shifted their focus to the harvesting and marketing of blue crabs. The seafood industry was shaken during the Great Depression and nearly died in response to low consumer demand, but seafood consumption increased in the late 1930s and was boosted during World War II, as seafood was not included in government food rationing.

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