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chow | local habit






                   IT’S TIME FOR



          CHOWDER









             international origins create
                a dish to enjoy in autumn




                                Chris Dennett


         Not too long ago I was having   in modern French means “boiler”
         a discussion with some friends   and is also an old French term
         about signature foods from par-  for a pot or a cauldron. So the
         ticular cities  or regions. When   name is probably derived from
         we talked about San Francisco,   the vessel in which it was cooked,
         I immediately thought about   like the North African tajine, the
         sourdough bread. But one of   Spanish cazuela, the  Portugese
         my friends mentioned chowder   cataplana, or the French terrine.
         as the food that they associated
         with the Bay  Area.  This was   The arrival of the name to North
         strange to me, since  I  always   America can best  be  traced to
         associated  chowder with New   the Northeast Coast, specifically
         England. As we continued  our   Nova Scotia, Newfoundland, and
         conversation we started talk-  New England, which is why its
         ing about other kinds of chow-  presence on menus and in homes
         ders. There is a Manhattan clam   is ubiquitous in these areas still.
         chowder (made with a tomato   But here’s where it gets tricky.
         base), and Corn chowder, and
         cream-based chowders, and not   One  theory of  its origin is that
         cream-based chowders, sea-  it was a basic fisherman’s stew
         food chowders, smoked salmon   from France, brought over with
         chowders, beef chowders (yes, a   the first wave of French trappers
         real thing!).               who  settled  in that  region.  But
                                     there is also reasonable evidence
         With so many different kinds   to suggest the exchange was the
         of chowders, it started to  beg   other way around, and that it was
         the  question: what, actually,   a Native American stew adopted
         is a chowder? It turns out the  by early settlers.  This theory
         answer is a little complicated.  would imply that maybe it should
                                     be referred to as “Naragansett” or
         The  word  “chowder” is most   “Wampanoag” stew  rather than
         likely an  Anglicization of  the   “chowder.”
         French word “chaudière,” which






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