A History of Chowder : Four Centuries of a New England Meal.

ISBN:

9781614233503

Title:

Author:

Cox, Robert S.

Personal Author:

Cox, Robert S.

Physical Description:

1 online resource (93 pages)

Series:

American Palate

Contents:

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.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Stews-New England-History..

Soups-New England-History..

Cooking (Fish).

Cooking (Shellfish).

Cooking, American-New England style.

Added Author:

Walker, Jacob.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2011

Publication Information:

Mount Pleasant :

Arcadia Publishing,

2011.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.5974	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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!

Author Notes

Jacob Walker spends most of his time along the coast of Massachusetts. He is the creator of the New England Chowder Compendium, a nationally recognized project at the University of Massachusetts-Amherst devoted to examining all things chowder.Rob Cox spends far too little time along the coast of Massachusetts. A former paleontologist and molecular biologist, he has a doctorate in history from the University of Michigan and works at the University of Massachusetts-Amherst. He is author of Body and Soul: A Sympathetic History of American Spiritualism (Charlottesville, 2003) and editor of and contributor to The Shortest and Most Convenient Route: Lewis and Clark in Context (Philadelphia, 2004).