[Sca-cooks] chowder

[johnna holloway]

The source for this would be Sandy Oliver's book
Saltwater Foodways and I just can't go dig it out...
Mariani in The Encyclopedia of American Food and Drink
says that the word is believed to derive from the
word "chaudiere" which was a large cauldron that Breton
sailors and fishermen tossed their catch into for a
communal stew. John Thorne however has a different cast
on the matter. See his Down East Chowder.

When I am able to get around, I'll do some more work
on this and report back.... think August though for the
report.

Johnna Holloway Johnnae llyn Lewis

Michael Gunter wrote:
>
> I always thought it was the thickness issue as well. Of course
> things tend to get bastardized over the years. It could be the
> original fish stews were considered chowders and then, as the
> original seafaring folk went west they used the word "chowder"
> to reflect any thick soup, especially those using potatoes.
> This is pure speculation on my part.

> Gunthar