A History of Chowder
Four Centuries of a New England Meal
By Robert S. Cox; Jacob Walker
(History Press, Hardcover, 9781609492595, 123pp.)
Publication Date: April 2011
Categories: History, Courses & Dishes - Soups & Stews, Regional & Ethnic - American - New England
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Description
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 Jacob Walker and Robert S. Cox dish out the history, flavors and the significance of every New Englander's favorite comfort food.
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