A History of Chowder: Four Centuries of New England Meal
Language: English
Published by History Pr, 2011
Series: Book 15 of 137 - American Palate
- Softcover
- Used
Seller: World of Books Inc, Montgomery, IL, U.S.A.World of Books Inc
AbeBooks seller since March 23, 2026
Condition: Used - Good
US$ 7.99
Quantity: 1 available
Add to basketItem description from seller
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.
Seller Inventory # CIN1609492595G
- Title
- A History of Chowder: Four Centuries of New England Meal
- Author
- Jake Walker Robert S Sox
- Publisher
- History Pr
- Publication year
- 2011
- Condition
- Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 1609492595
- ISBN 13
- 9781609492595
- Series
- Book 15 of 137: American Palate
"Synopsis" may belong to another edition of this title.
About the Author
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).
"About the title" may belong to another edition of this title.
World of Books Inc
Montgomery, IL, U.S.A.
AbeBooks seller since March 23, 2026
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