[Sca-cooks] For the Chowderheads

[Johnna Holloway]

This is Sandy Oliver's book and also in Food History News
but it's too late to dig into those tonight. I'll dig them out
and read what she has to say in the AM.

Johnnae

Phil Troy / G. Tacitus Adamantius wrote:

> It's been alleged that the word refers to the pot [chaudiere] in  
> which the dish is cooked, and that that is French. When you compare  
> the concept to some matelote and bourride recipes (fish soups  
> exclusive of the more-famous boulliabaise, and more common in places  
> like Normandy), it seems like they might have common ancestors.
>
> Adamantius
>