Thursday, May 1, 2008
A Tale of Two Maines
A Tale of Two Maines
To a certain extent, Maine has always been divided.  From the Indian Wars to modern day high school sports rivals, there has always been a tension between east and west, north and south.  These days, though that tension may be more disguised, I-95 is still undoubtedly a fault line of sorts between coastal and inland, ocean and mountains, and… clambakes and maple syrup?

That’s right, the tension between the rolling woods and the rocky coast has been articulated by the traditional food native to each area: maple syrup versus clambake nation.  The NYTimes (with a fantastic interactive map) is reporting that Gary Paul Nabhan, in his new book Renewing America’s Food Traditions, has divided the nation into thirteen culinary regions (see the full article here). The Northwest, for example, is Salmon Nation, while the Gulf Coast is reserved for Gumbo.  The categories facilitate the book’s detailed discussion of endangered regional foods, but they also, intentionally or not, have a lot to say about regional identities, too. And perhaps Nabhan’s portrayal of Maine offers a lesson to us all.

Sure, Maine may have a case of multiple personalities. We’ve got lakes and the Atlantic, mountains and beaches, wood folk and island folk. (We’ll ignore the fact that Nabhan donned Moose Nation on Canada. Evidently he has not been to the County).  But perhaps this particular iteration of the two Maines, of syrup versus lobster, reminds us that we are not that different after all. No one’s asking for syrup instead of drawn butter at the clambake. But what lobsterman from Lubec doesn’t love maple syrup on his stack of blueberry pancakes?  And what sap-collecting syrup producer from South Paris refuses the delicious crustacean?  Further, what Portlander doesn’t take pride in our potatoes and cringe just a bit at the mention of those Idaho ones?  And what Kennebunkport resident doesn’t salivate over freshly killed moose?  OK, maybe that one’s a stretch, but the point is that we can take our maple syrup selves and our clambake selves and acknowledge the more perfect union they form together. 

Check out Portland Psst!'s interpretation here, which identified readers as only from Clambake nation. Here's to hoping there are some maple syrup folk reading this blog too.



Posted on Thursday, May 1, 2008 in Permalink

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About This Blog

We don’t need Saveur, Gourmet, and Food & Wine magazines to tell us (though we appreciate the mentions) that our state is renowned for its culinary excellence. From fresh produce to plates of haute cuisine, it’s all here, and The Maine Mouth will help you find it. A combination of Maine food information and inspiration, The Maine Mouth is the place where you can get the word of mouth advice that will lead you to the good eats—and all that is related to it—from York to Fort Kent. I’ll be traveling across the state to farm stands, top restaurants, burger joints, bakeries, clam shacks, ice cream stands, wineries, and more, and reporting about the places worth seeking out. Plus I’ll include some recipes and stories from my own Maine experiences. I hope you'll help by sending in your own suggestions and comments so the Maine Mouth spouts off (pun intended) a true food dialogue that spans the entire state.

—Kathleen Fleury
kfleury@downeast.com