A History of Chowder : Four Centuries of New England Meal

Sox, Robert S., Walker, Jake

ISBN 10: 1609492595 / ISBN 13: 9781609492595

Published by Arcadia Publishing, 2011

Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. Seller Inventory # 18639802-6

Synopsis:

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.

About the Author: 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).

Bibliographic Details

Title: A History of Chowder : Four Centuries of New...
Publisher: Arcadia Publishing
Publication Date: 2011
Binding: Soft cover
Condition: Good
Edition: First Edition.