During the American colonial period, Falmouth Neck (now Portland), Maine began its progression from a small fishing village to a vibrant hub of the region’s agriculture and trade. In this article, the author explains various aspects of this progression, particularly through a description of the ways food in the region made its way from farm (or ocean) to table. The author earned an MA in liberal studies from Wesleyan University in 1991 and a PhD in history from the University of Maine in 2009, writing a dissertation on the history of Falmouth from 1760-1775. He has published numerous works, including a previous article in Maine History; an online monograph entitled Securing the Leg Irons: restriction of legal rights for slaves in Virginia and Maryland, 1625-1791; and an essay in Creating Portland: History and Place in Northern New England, edited by Joseph A. Conforti. He is a frequent public lecturer, an adjunct professor of history at Southern Maine Community College, and a member of the Maine Historical Society, the New England Historical Association, and Phi Alpha Theta, the international historical honors society.
Outwin, Charles P.. "Very Noble Suppers: Agriculture and Foodways in Late Colonial Falmouth." Maine History 48, 2 (2014): 285-299. https://digitalcommons.library.umaine.edu/mainehistoryjournal/vol48/iss2/4