The Annapolis Maryland Historic District

The capital of the State of Maryland is an example of an attempt to create a European style urban environment in a North American setting by use of a modified baroque plan. Departing from the grid pattern characteristic of many American towns, the planners adopted a modified baroque plan, first applied by French baroque designers in garden layout, as at Versailles. This influence soon spread to England and was adapted by Christopher Wren and John Evelyn for the rebuilding of London after the 1666 fire. In the accepted planning practice of this style, the highest and most commanding locations were reserved for the State House and church.

Annapolis developed in harmony with the original plan of 1695 to emerge in the mid-eighteenth century as the focal point of Maryland government, politics, commerce and as a center of wealth and culture.

The basic features of that early city have survived to the present and provide the boundaries for the historic district. Some streets within Old Town have been widened and a few street names have been altered, but the original plan is little changed. In addition to the many outstanding individual examples of high Georgian design, scores of two and three-story buildings line streets such as Cornhill, Market, and Conduit. None are distinguished in design or detail, but all are harmonious in scale and materials.

the planners separated residential and official areas from artisan commercial, and port activities

Location in 1695, under the direction of Royal Governor Sir Francis Nicholson, the capital of the colony of Maryland was transferred from its original location, St. Mary's, to a more central and accessible spot on a peninsula between the present Spa and College Creeks at the mouth of the Severn River. The site of the new capital, then denominated Anne Arundel Town, had been sparsely settled since the mid-seventeenth century. Befitting the seat of royal power in absentia the colonial government determined to plan and survey a new town of about 100 acres, which was soon enlarged to over 140 acres. The town, renamed Annapolis to honor Princess - later Queen - Anne, was incorporated in 1696.

The District is home to many notable 18^th century structures. Among them are the William Reynolds Tavern at Church Circle, McDowell Hall and the Charles Carroll-Barrister Birthplace on the Saint John's College Campus, the John Rideout House on Duke of Gloucester Street, the Peggy Stewart House on Hanover Street. The area between Franklin, Northwest, Calvert, Larkin and Shaw Streets contains twenty-five 18^th century buildings. Commercial fronts hide the antiquity of 16 early Annapolis buildings along West Street between Church Circle and the intersection of West, Calvert, and Cathedral Streets. To the west of this is Acton, a Palladian mansion completed in 1762 for Philip Hammond, slightly outside the original town limits. This house is noteworthy for its unusual design, the facade facing Acton Place being composed of two pavilion motifs flanking a slightly recessed single center bay, the reverse of the usual arrangement.

The State House on State Circle is a National Historic Landmark. Begun in 1772 and completed in 1784, it was the meeting place of the Continental Congress, 1783-84. It was here that George Washington resigned his commission as commander of the American armies, December 23, 1783, and Congress ratified the Treaty of Paris, formally ending the Revolutionary War on January 14, 1784. This Georgian public building is capped by a 150-foot wooden dome which was completed in 1793 and is the prototype of many subsequent state house domes.

Culture and Travel

Cultural Tourism is Best Experienced in the Company of Local Friends and Experts

Tourism is one of the largest industries in the world economy; right up there with real estate, automobiles and financial services. It is also highly segmented: business travel, conventions and meetings, cruises, family vacations, food and wine travel, responsible, sustainable, ethical, and more.

Cultural Tourism assumes uniquely local dimensions wherever you go; the activities that you, the local or global visitor, select and, irrespective of the length of your stay, are unique of the community you are visiting and rooted into the local economy, culture and traditions.

How to Travel Culturally! is a very much function of the destination you choose. Your visit to a country, region or town is personalized as a function of your interests and preferences:

When in Rome…. To engage in cultural tourism means doing and going where the locals go. Many destinations are known for the negative effects travel has on the local culture and environment, especially during certain periods of the year.

Best Planned and Managed by Those with Knowledge of the Locations You Visit

Avoid Places and activities that cater only to tourists and outdoor markets that sell souvenirs that you can find anywhere as opposed to local traditional crafts;

Experience Typical Local cuisine, wine and brews;

Go to Local Museums and other attractions that are more likely to tell you the unique history and traditions of the places you are visiting.

Cultural Districts are geographic areas that focus on the arts, individual artists and arts-based businesses. They are mixed-use developments with other facilities such as office complexes, restaurants, retail spaces, and occasionally residential areas. They are a most representative of a community’s vision, planning, and commitment and to the preservation of its heritage and social values.

Food and Culture in South Italy

North of Naples and South of Rome

In the area between Rome and Naples, in Lazio and Campania regions, there are several small towns and medieval borgo. In many ways, these communities in Caserta Province are a microcosm of all the things visitors to Italy look for: history, culture, traditions and a local community waiting to show you around. These towns stand out for palaces, museums, cathedrals and convents from the XI to the XV Centuries. 

A Roman Era Basilica and Archaeological Museum

Food and Wine Traditions the fertile territory north of Naples in Caserta Province has historically been a major contributor to food production in the region from the days of ancient Rome.

A Farmers Museum is situated in the 15^th Century palace of a medieval borgo; it features the special relationship between this land and its people with songs and dances by minstrels and cantors as well as tasting and making the local specialties.

Mozzarella, perhaps the most famous local food product, and a major export, it is made with artisan skills from buffalo milk into ovoline, ciliegine, trecce and ricotta, among others.

Olive Oil is another local tradition. The flavor, appearance and unique characteristics of this territory’s extra virgin olive oil, along with various natural factors, influence harvesting, cultivation and production in a strictly artisanal undertaking.

Falerno Wine the hills present near ideal conditions for wine making. The Falerno Vines originate in this area and are still cultivated by hand in the local vineyards, continuing a tradition dating back to the Romans time.

Ships, Captains and Leaders

Crisis, Accountability and Responsibility

This is the story of two ships, their masters and how they reacted in the aftermath of a mishap. You have heard of the Costa Concordia; a ship with state-of-the-art navigation and communications technology. The other ship was a 1637 ton sailing barque that lost all its masts in a storm off the Falkland Islands in December 1905.

So, at face value nothing in common; different times and ships, part of the world as well as type and cause of the accident.  Even the ending is different: the sailing ships managed to limp into Montevideo harbor after 46 days with its valuable cargo of nitrates intact.

What they have in common are the culture, values and traditions of the two masters and crews. So, how could their behavior and performance after their respective mishaps have been so different.

There are of course many reasons but the one that is key is the role of a ship’s captain, and for that matter any business or government leader, in the 21^st century compared to 100 years ago.

Today a ship and its captain are pretty much on automatic pilot; in fact, many decisions are made off the ship in an office somewhere where “managers” decide on a course of action. While maintaining objective responsibility, a captain is reduced to a mere figurehead.

The captain of that other ship was the ultimate decision maker. He had no choice, being so far away from home and for long periods of time. He and the ship owner shared in the risk and responsibility as well as in the rewards in the event of a successful voyage. In other words: total accountability!

Technical issues aside, this could be a determining factor in the performance aboard ship and in the conduct of a business, a government or a nonprofit institution.

A century ago the captain had every incentive to perform. He also had total responsibility and the unconditional allegiance of the crew; the ultimate team effort with a clear leader! Today’s captains are salaried employees. Nothing wrong with a salaried employee but who are the real de-facto captains of today’s ships? The implication is that today’s highly trained and sophisticated managers do not take responsibility by design. They have a job to do and they do it extremely well. Under this scenario, when something goes wrong it is difficult to establish accountability and assign responsibility. More importantly, it takes a long time to determine the causes of a problem and make the necessary adjustments.

Systems with diffused power and limited liability have major advantages but, as with the economic crisis of the last several years, they also lead to disasters with long term consequences for everyone.

Note: The captain of the sailing ship was this writer’s grandfather.

Medieval Castles and Etruscan Cities

Lazio History Culture and Archaeology

History Lazio gets its name from the Latini, a people who arrived in the area in the second millennium BC. This Indo-European population established itself on the Palatine hill and eventually expanded to the other six hills of Rome. The region was home to the Etruscans, north of the Tiber river, the Latins in the center, the Falisci in an area in between Etruscans and Latins, and the Capenati, an italic people heavily influenced in language and customs by the Sabines, the Latins and Etruscans.

Archaeology Lazio is among the richest archeological regions in the world, with major Etruscan cities such as: Cerveteri, Tarquinia, Vulci, Veio and Volsini that peaked between the VII and V Centuries BC. Our trip begins in Vulci, an ancient Etruscan city suddenly overwhelmed by the advancing tide of Rome; a walk through the princely tombs of its Necropolis confirms the glorious and lavish past of the Etruscan aristocracy. A majestic silhouette stands out in the background: the medieval castle of the Abbey, which towers over the Fiora river valley. Next, the Niki de Saint Phalle Tarot Garden, a unique theme park.

The First Monasteries in Central Italy appeared around 529 and the Founding of Monte Cassino Abbey

Lazio is Home to Several Hilltop Medieval Borghi with Museums and Private Collections

 Via Appia Antica the Regina Viarum has been traveled by millions of people over the past two millennia. Via Appia linked Rome with Southern Italy; along the way, you will discover monuments, clues about who built and owned them, and the Catacombs. Then, a rustic and appetizing lunch al fresco under a pergola.

Castles and Museums the area just south and east of Rome, known as the Castelli Romani e Prenestini, comprises a network of museums and archeological sites in several small historic towns. These twenty cultural venues are representative of the area’s rich historic, artistic and cultural heritage in: History and Archeology; Anthropology; Science and the Environment; Culture and Religion.

A unique opportunity for vacationing families and culture professionals alike to walk ancient trails, become acquainted with old traditions and visit: small historic towns, churches and convents, medieval palaces, Roman aqueducts and imperial navy ships, a wine producing town and even a toy museum.

Traveling in the Company of People who Live and Work in
Etruscan Cities Medieval Borghi and Castelli Romani

Culture Food and the Mediterranean Diet

Olive Oil Fruits Vegetables Fish Wine Legumes Bread and Mozzarella

The Mediterranean Diet is not a specific dietary program but a compendium of the eating habits followed by those that live in the 16 nations along the shores of the Mediterranean Sea, taking into account cultural, ethnic and religious factors. Some food and cultural characteristics are:

High consumption of fruits, vegetables, beans, nuts, bread and cereals

Use of olive oil to cook and as a condiment

Moderate quantities of fish, little meat

Small/moderate quantities of rich cheese and whole yogurt

Moderate wine consumption, usually with meals

Use of local, seasonal and fresh products

An active lifestyle

The Ingredients of the Mediterranean Diet

Olive Oil is especially important as an alternative to butter, margarine and other fats. It is a valuable source of mono unsaturated fats that protect against heart disease, as well as a source of antioxidants such as Vitamin E. It is used to prepare vegetables, tomato sauce, salads and to fry fish.

History the Phoenicians planted the first olive trees around the XVI century BC, first on the island of Cyprus then in Asia Minor. Its greatest success was achieved in Greece where the myth was that the goddess Athena, in competition with the other gods, was declared the winner of a contest by Zeus by creating the olive tree.

Plato's Olive Tree was Planted near Athens some 2500 years ago

The species was prevalent in Italy since the days of the Roman Republic, especially in the southern part of the country. Today, it is cultivated everywhere with many DOP and IGP denominations. As one of the pillars of the Mediterranean Diet, extra-virgin olive oil is present in virtually all food recipes. Among its benefits is the lack of physical and chemical manipulations as it is simply extracted by pressing the olives.

The Only Oil Produced by a Fruit as Opposed to a Seed

Olive oil should be the only fat in cooking as it is the only one that is not subject to degrading when exposed to heat. Culturally speaking, olive oil represents the Southern crudeness as opposed to butter cooked foods prevalent in Northern foods.

Therapeutic Aspects the liquid gold referred to by Homer has over time had a therapeutic function as well; it reduces the impact of heat while at the same time acting as a blood cleanser. It is both a nutrient and a medicine. Dishes containing olive oil are easier to digest, with an excellent gastric and intestinal tolerance as well as a protecting effect on the arteries, stomach and liver.

Fruits and Vegetables a high consumption of fruits and vegetables leads to protective action to prevent cancer and heart disease, probably because of the antioxidants present in these food items. This is especially true of tomatoes, an important source of antioxidants particularly when heated to make a tomato sauce.

Fish such as sardines with its omega 3 polyunsaturated fats have a healthy fat content. Fish consumption is also important for its anti-inflammatory properties to prevent heart disease and regulate blood circulation.

Wine there is no such thing as biological wine, only biological grapes. By its very nature, wine is the opposite of an industrial product that never varies; grapes vary from area to area depending on climactic conditions. They also evolve, mature and decline over time. In all Mediterranean countries wine is consumed in moderation, usually with meals. Red wine contains a number of vegetable composts with beneficial properties and powerful antioxidants such as polyphenols that protect against oxidation.

Legumes during the middle ages, all of Europe risked high mortality rates due to a series of epidemics. Unable to procure high protein foods such as meat, the poorer classes were especially malnourished. Legumes were introduced only from the 10^th Century, thereby making a gradual contribution to the welfare of the population, increasing resistance to disease and aiding in the repopulation of the continent. Later, with the discovery of the Americas and the importation of agricultural products, beans emerged as a basic staple without which the population could not have doubled in size in just a few centuries.

Legumes are Richest in Protein and Protein Quality among All Vegetables

They may be consumed fresh or dry, with the former having a higher water content - 60-90% versus 10-13% - hence, given the same weight, a lower caloric, protein and glycine content. In Italy, beans, peas, lentils, chickpeas and fava beans are the most common staples. Some are canned and are therefore available off season and in areas where they are not cultivated. Both fresh and dry, they are a key component of Italian cuisine in general and especially in the cucina povera. Studies confirm a high energy content, a high vitamin B content, as well as iron and calcium.

The Protein Value is 6-7% in Fresh and 20-25% in Dry Legumes

Especially in dry form, legume seeds contain a respectable quantity of phosphorus, calcium and iron. They should be cooked at length as they contain anti-digestive elements in its crude form. The heat from cooking eliminates these negative characteristics. Dry legumes should be left over night in water before cooking. Lentils do not require this treatment.

Beans have been known since antiquity. Originally from the Americas, they have been found in pre-Inca Peru and were also a favorite with the Romans; known as the “poor man's meat”, there are over 300 varieties of beans; of these, 60 are edible. There are red, black, multicolor, small, large, round and flat ones. They range from the Mexican bean (small, black and round) to the Spanish one (large, white and flat). Given the large qualities available, beans are cooked in a variety of ways: soups, minestrone, salads and condiments.

Beans are Digested Slowly and Are Very Filling

Lentils were among the first foods to be cultivated and consumed by man; traces have been found in Turkey in ruins dating back to 5500 BC as well as in Egyptian tombs from 2500 BC There are large seeds (6-9 mm), yellow or green, cultivated mostly in the Americas, and a smaller variety (2-6 mm), orange, red or brown around the Mediterranean, the Middle East and India. They are cooked as soup and as a side dish to meat and other dishes. It is a well wisher during the New Year's celebrations all over the world.

Peas are the legumes of which we have the most information from antiquity. Probably originating in Asia, they may date back to the stone-age. Modern techniques allow for availability year-round, canned or frozen, fresh or dry.

Chick Peas originally from the Orient, the name derives from the Latin word “aries” which refers to the shape of the seed. A major staple in the Middle East and India, it is cooked with pasta, as soup and as a side dish.

Fava Beans this ancient plant, originating from Persia and Northern Africa, may have been known in the bronze and iron ages. Possibly the first legume to be consumed by humans as it does not require cooking.

In some parts of Southern Italy, they are eaten as a fruit or in dry form with pasta or greens. Heavy consumption of fresh fava beans may cause anemia in genetically predisposed populations in the Mediterranean basin.

The Black Truffle has found a perfect habitat in the beech woods in harmony with oak, birch and hazel trees as well as black pine. It can be found in different areas of central and southern Italy. It has had its place for nearly two thousand years in the more culturally sophisticated cuisine, and is appreciated for its unique aroma. Found in sizes approaching that of a grapefruit, it acts as an environmental guard as it refuses to grow in polluted terrain. Composed of water, fibers and minerals its function is uniquely “aromatic” in this type of cuisine; the small quantities utilized contain limited nutritional value. Nevertheless, it has its place in a variety of preparations associated with appetizers, first and second dishes especially if accompanied by a good olive oil.

Pasta the Romans where among the first to mention lagane, from which lasagne is derived. Horatio and Cicero consumed this light pasta made with flour and water. However, there is no further historical data on pasta from 200 AD. Maccheroni originated in Sicily; the term is from the Greek “macar” which means happy or food of the blessed ones. Pasta was seasoned with sugar and honey besides cheese and butter. The first recipe with tomatoes dates from the year 1839. 

The Word Spaghetti Appears in a Neapolitan Cook Book from 1824

Bread the history of bread begins with that of man with barley and millet the preferred ingredients as they were ideal from a nutritional standpoint; they were eventually replaced by cereal. The invention of bread can be attributed to the Egyptians nearly 3000 years ago. They also developed the first ovens and, it is believed that the workers of the pyramids were paid in bread. Thereafter the Greeks developed at least 72 varieties of bread and the Romans improved on certain technical features such as windmills. There were at least 400 ovens in Imperial Rome with the first public oven dating back to 168 BC. Only with the start of the 20^th Century bread production reaches an industrial scale.

There Were at least 400 Ovens in Imperial Rome with the First Public Oven dating back to 168 BC

Mozzarella the domestic water buffalo originates from India and was also found in Persia, brought over by migrant workers or armies. Later, Islamic soldiers brought it to Syria and Egypt. It arrived in Italy in the year 596 during the reign of the Longobard king Aginulfo. It thrives in warm, swampy areas, rich in water such as the Nile Delta. In Europe, it has found fertile ground in Puglia, Campania and the low lands along the Danube River. Mozzarella was offered and received with great pleasure by the nobility passing through while on the Grand Tour to Pompeii and Paestum. The word mozzarella comes from “mozzata” or cutting.

The denomination “Mozzarella di Bufala” was nationally recognized in 1993 with a D.O.C. label and a D.O.P. label at the European level in 1996.

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