Editing Chowder (section)

==History==
Chowder as it is known today originated as a shipboard dish, and was thickened with the use of [[hardtack]].<ref name="TST-1"/>{{Sfn|Hooker|1978|p=3}} Chowder was brought to [[North America]] with immigrants from England and France and seafarers more than 250 years ago. It became popular for its flavour, and is now used widely for its simple preparation.
{{Sfn|Hooker|1978|p=1}}

An early description of chowder is found in the journal kept by the young botanist [[Joseph Banks]], who visited English and French [[Labrador]] fisheries in 1766. Banks gives an account of chowder, which he described as "Peculiar to this Country", and its preparation. Even though it was unfamiliar, he stated that "when well made a Luxury that the rich Even in England at Least in my opinion might be fond of It is a Soup made with a small Quantity of salt Pork cut into Small Slices a good deal of fish and Biscuit Boyled for about an hour".<ref>{{cite book |first=Patrick |last=O'Brien |title=Joseph Banks, A Life |year=1987 |page=53}}</ref>

Chowder was not utterly unfamiliar in England at the time, as in ''Sir Launcelot Greaves'' (1762) [[Tobias Smollett]] has one character state, "My head sings and simmers like a pot of chowder".<ref name="Hooker-page2"/> A [[Manx people|Manx]] sailor in his memoirs recalls a meal made aboard a British ship on a voyage through the Caribbean in 1786: "....we frequently served up a mess called ''chowder'', consisting of a mixture of fresh fish, salt pork, pounded biscuit and onions; and which, when well seasoned and stewed, we found to be an excellent palatable dish."<ref>{{cite book |first=Hugh |last=Crow |title=Memoirs of the late Captain Hugh Crow of Liverpool |year=1830 |page=19 |url=https://archive.org/details/memoirsoflatecap00crow}}</ref> Cookbooks of the period included recipes for "Chowder, a Sea Dish" which might be thicker than a soup: in 1830 an English baked dish made with salmon and potato was called a chowder.<ref name="Hooker-page100">{{harvnb|Hooker|1978|p=[https://books.google.com/books?id=dWNACFO5zZwC&pg=PA100 100]}}</ref>

In 1890, in the magazine ''American Notes and Queries'', it was said that the dish was of French origin. Among French settlers in Canada, it was a custom to stew clams and fish laid in courses with bacon, sea biscuits, and other ingredients in a bucket called a "chaudière". The Native Americans adopted it as "chawder", and the name (and the dish) eventually became "chowder" in the [[United States]].{{Sfn|Walker|Cox|2011|pp=22–24}} After the Revolutionary war, the [[fourth of July]] was celebrated with picnics, fireworks, dances and dinners. The foods served varied according to the customs of each region. Chowder was one of the dishes commonly served for the celebrations in the northern United States.<ref>{{cite book |last=Smith |first=Andrew F. |title=Food and Drink in American History: A "Full Course" Encyclopedia |publisher=ABC-CLIO |date=2013 |page=364}}</ref>

In the United States, early chowder making is traced to [[New England]].{{Sfn|Walker|Cox|2011|p=9}} It was a bowl of simmering chowder by the seaside that provided in its basic form "sustenance of body and mind&nbsp;– a marker of hearth and home, community, family and culture". It evolved along the coastal shoreline of New England as a "congerie" of simple things, very basic and cooked simply. It is a simple dish of salt and pepper, potatoes and onion, pork and fish, cream and hard crackers, and not a sophisticated dish of the elite. Its simplicity made it attractive and it became a regional dish of the New Englanders, and their favourite recipe was "chowder master".{{Sfn|Walker|Cox|2011|pp=11–12}} "Symbolically, functionally, mnemonically or dynamically" chowder has become a community-defining symbol for New Englanders.{{Sfn|Walker|Cox|2011|p=14}} Etta M. Madden and Martha L. Finch observe that chowder provides "visceral memories that provided feelings of familiarity, comfort and continuity".{{Sfn|Walker|Cox|2011|p=14}}

A recipe formulated and published in 1894 by [[Charles Ranhofer]], a famous chef of [[Delmonico's]] restaurant, was called "Chowder de Lucines" and had ingredients of pork, clams, potato (sliced to a seven sixteenths-inch size), onion, parsley, tomato, crackers garnished by thyme, salt and pepper.<ref name="Hooker-page9">{{harvnb|Hooker|1978|p=[https://books.google.com/books?id=dWNACFO5zZwC&pg=PA9 9]}}</ref> Others in the same family, totally different from the New England clam chowder, are: "Fulton Market style", introduced in 1904 and made from clams, tomatoes, [[allspice]], [[cloves]], red pepper, and [[Worcester sauce]]; a "Vegetable Clam Chowder" introduced in 1929 and made of clams, chopped onions, diced carrots, [[stewed tomatoes]], and [[thyme]]; "Coney Island Clam Chowder";{{clarify|date=January 2017}} "New York Clam Chowder";{{clarify|date=January 2017}} and "Manhattan Clam Chowder", a late entry after 1930.<ref name="Hooker-page9"/>

In most cases, particularly in the [[The Maritimes|Maritime Provinces]], Canadian chowder is thinner and more seafood-forward than its creamier American counterparts.