Boston: a food City? Op-Ed: Why Boston Ought to be Recognized for Something Other Than its Clam Chowder
BY SARAH WU | PHOTOGRAPHY BY CALLIE AHLGRIM | DESIGN BY MADELEINE ARCH
28 | food
B
oston, one of the most well-known historical cities, is more than just John Winthrop’s City Upon a Hill and the home of the Boston Tea Party. While places such as New York City, Chicago and Los Angeles have received significant press attention as food hubs in recent years, Boston has yet to be put in the spotlight. Boston occasionally appears on some websites’ top 25 lists, yet these lists fail to explain what makes the city a force in the industry and brush it off as having good chowder, as if that is all this city is good for. Boston strikes a balance between new and old. Visitors and Bostonians alike know of legends such as Union Oyster House and The Parker House Hotel—where the Boston cream pie was created—but only those who are lucky enough to call Boston home venture out to new spots in the Seaport District or Jamaica Plain. Boston knows how to use its signature local ingredients, such as seafood, to create unique culinary experiences, while blending classics and new food. Boston’s history does play into the city’s food fame—there’s a reason why it’s called Boston clam chowder. Yes, you will hear it called New England clam chowder in some places, but you know it’s because the chowder is so good, everyone else in New England wants to claim it as their own. Admit out loud that you do not like lobster, and you will get a few glares. Seafood is a staple, bottom line. Make sure you wash it all down with a Sam Adams beer.
