A History of Chowder: Four Centuries of a New England Meal (American Palate)

Front Cover; Half Title; Title Page; Copyright; Dedication; Contents; Prologue. Chowder in Preparation; Chowder Begins; Chowder Has an Identity; Chowder and the Newfound Lands; Cookbooks, Cod and Country; The Anatomy of Chowder; Salt Pork; Potatoes; Fish; Clams; Conclusion; Appendix A. Recipes; Appendix B. Terms; Appendix C. Priscilla D. Webster versus the Blue Ship Tea Room; Appendix D. Stories; Bibliography; About the Authors The evolution of New England’s famous culinary classic: chowder, in all its mouthwatering varieties—from the authors of Massachusetts Cranberry Culture. New England’s culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call, yet always remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors, and significance of every New Englander’s favorite comfort food. Includes photos! New England's culinary history is marked by a varying array of chowders. Early forms were thick and layered, but the adaptability of this beloved recipe has allowed for a multitude of tasty preparations to emerge. Thick or thin, brimming with fish or clams or corn, chowder springs up throughout the region in as many distinctive varieties as there are ports of call. It remains the quintessential expression of New England cuisine. Food writers and chowder connoisseurs Robert S. Cox and Jacob Walker dish out the history, flavors and significance of every New Englander's favorite comfort food.