{"title":"被逮到的苏克，Rank Peelers，还有白肚皮吉米","authors":"Bernard L. Herman","doi":"10.5149/northcarolina/9781469653471.003.0004","DOIUrl":null,"url":null,"abstract":"The trade in blue crabs remains an important part of the Eastern Shore economy, and it traces its origins back to the arrival of the railroad and advances in food processing and preservation in the late 1800s. This chapter begins with the regional vernacular nomenclature for blue crabs related to the fishery, marketing, and shedding for soft shell crabs. It includes details on crabbing and recipes. The chapter speaks to the creation of terroir and cuisine through language.","PeriodicalId":421548,"journal":{"name":"A South You Never Ate","volume":"105 ","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2019-10-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Busted Sooks, Rank Peelers, and White-Belly Jimmies\",\"authors\":\"Bernard L. Herman\",\"doi\":\"10.5149/northcarolina/9781469653471.003.0004\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The trade in blue crabs remains an important part of the Eastern Shore economy, and it traces its origins back to the arrival of the railroad and advances in food processing and preservation in the late 1800s. This chapter begins with the regional vernacular nomenclature for blue crabs related to the fishery, marketing, and shedding for soft shell crabs. It includes details on crabbing and recipes. The chapter speaks to the creation of terroir and cuisine through language.\",\"PeriodicalId\":421548,\"journal\":{\"name\":\"A South You Never Ate\",\"volume\":\"105 \",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2019-10-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"A South You Never Ate\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5149/northcarolina/9781469653471.003.0004\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"A South You Never Ate","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5149/northcarolina/9781469653471.003.0004","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Busted Sooks, Rank Peelers, and White-Belly Jimmies
The trade in blue crabs remains an important part of the Eastern Shore economy, and it traces its origins back to the arrival of the railroad and advances in food processing and preservation in the late 1800s. This chapter begins with the regional vernacular nomenclature for blue crabs related to the fishery, marketing, and shedding for soft shell crabs. It includes details on crabbing and recipes. The chapter speaks to the creation of terroir and cuisine through language.
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