In the ancient Greek myths, ambrosia (/æmˈbroʊʒə/, Ancient Greek: ἀμβροσία, "immortality") is the food or drink of the Greek gods,[1] often depicted as conferring longevity or immortality upon whoever consumed it.[2] It was brought to the gods in Olympus by doves and served by either Hebe or Ganymede at the heavenly feast.[3][4]
Cioppino was developed in the late 1800s by Italian immigrants who fished off Meiggs Wharf and lived in the North Beach neighborhood of San Francisco, many from the port city of Genoa. When a fisherman came back empty handed, they would walk around with a pot to the other fishermen asking them to chip in whatever they could. What ever ended up in the pot became their Cioppino. The fishermen that chipped in expected the same treatment if they came back empty handed in the future.[2][3] It later became a staple as Italian restaurants proliferated in San Francisco.
The name comes from cioppin (also spelled ciopin) which is the name of a classic soup from the Italian region Liguria, similar in flavor to cioppino but with less tomato and using Mediterranean seafood cooked to the point that it falls apart.
The dish also shares its origin with other regional Italian variations of seafood stew similar to cioppin, including cacciucco from Tuscany, brodetto di pesce from Abruzzo and others.[1][3][4] Similar dishes can be found in coastal regions throughout the Mediterranean, from Portugal to Greece. Examples of these include suquet de peix from Catalan-speaking regions and bouillabaisse from Provence.
The earliest printed description of cioppino is from a 1901 recipe in The San Francisco Call, though the stew is called "chespini". "Cioppino" first appears in 1906 in The Refugee's Cookbook, a fundraising effort to benefit San Franciscans displaced by the 1906 earthquake and fire.[5]
The name Liguria predates Latin and is of obscure origin. The Latin adjectives Ligusticum (as in Mare Ligusticum) and Liguscus[5] reveal the original root of the name, ligusc-: in the Latin name -sc- was shortened to -s-, and later turned into the -r- of Liguria, according to rhotacism. Compare Ancient Greek: λίγυς, romanized: Lígus, lit. 'a Ligurian, a person from Liguria' whence Ligustikḗ λιγυστική transl. the name of the place Liguria.[6] The name derives from the ancient Ligures people, although in reality the territory of this people was much larger than the current administrative region; it included all of North-west Italy south to the Po river, and south-eastern France.[citation needed]
Some scholars see a possible connection with Old European languages, as the formant -sc- (-sk-) is also present in names like Etruscan, Euskadi (the endonym of the Basques), and Gascon. Since these are all coastal regions, the shared formant may relate to a shared descent from pre-Indo-European, maritime peoples,[7][8] and/or the hypothetical Tyrsenian and Vasconic language families respectively. This argument is weakened, however, by the fact that the name Etruscan is a relatively late exonym and the relevant endonym, used of the Etruscans themselves, was Rasenna or Raśna. (In Greek this mutated into Tursēnoi and Tyrrēnoi; in Latin it became Etruria and Toscana.)
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