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Article: Chowder: a natural history: do you like New England or Manhattan?(Back to Basics)
- Article from:
- Art Culinaire
- Article date:
- June 22, 2008
CopyrightCOPYRIGHT 2008 Culinaire, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Most chowder-lovers have a strong preference: few would admit to liking both.
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But there's more to the definition of chowder than this cream -versus -tomato rivalry suggests.
A Real Pot-Boiler
Although the origin of the name "chowder" is somewhat mysterious, the history of the soup is a clear, condensed example of culinary evolution. The story begins in the early 17th century on the northwestern coast of France, where preparing seafood in a "chaudiere," or cauldron, was commonplace. Breton sailors who set off for Newfoundland and Nova Scotia kept the tradition alive by preparing cauldrons of fish and salt pork ...