Soup Through the Ages: A Culinary History with Period Recipes

Overview

As the world's first prepared dish, soup has been at the forefront of filling and nutritious meals since rudimentary cooking vessels were finally replaced by metal pots and cauldrons. As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup became the unpretentious comfort food for all of civilization?the dish that would sustain Roman plebeians, medieval peasants, and settlers of ...

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Overview

As the world's first prepared dish, soup has been at the forefront of filling and nutritious meals since rudimentary cooking vessels were finally replaced by metal pots and cauldrons. As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup became the unpretentious comfort food for all of civilization—the dish that would sustain Roman plebeians, medieval peasants, and settlers of the New World alike.

This book provides a comprehensive culinary history of soup in all its forms, from the days of stone boilers through the food rationing of World War II. Part One provides an overview of the earliest cuisines of the ancient world, including rudimentary soup recipes in Egypt, Greece, and Rome and their later adaptation to form the culinary backbone of national cuisines in Europe. Part Two examines soup in the New World, identifying the vegetables and grains used in the earliest soups of Native American tribes; the more meat- and fish-based soups and chowders introduced to the New World by settlers; military rations and wartime soups from the American Revolution to World War II; the influence of slavery on Caribbean and Southern cuisine; and the history of soup kitchens and philanthropic cuisine since the Great Depression. Appendices detail vegetables and herbs used in centuries-old soup recipes and contains dozens of recipes from the medieval era through World War II.

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Product Details

  • ISBN-13: 9780786439614
  • Publisher: McFarland & Company, Incorporated Publishers
  • Publication date: 4/7/2009
  • Pages: 280
  • Product dimensions: 6.90 (w) x 10.00 (h) x 0.80 (d)

Meet the Author

Victoria R. Rumble is a regular contributor of articles on 18th and 19th century material culture to two historical magazines, Citizen's Companion, and The Civil War Courier as well as freelancing and providing research for additional magazines such as Early American Life. She has researched and implemented historical programs at various historical sites and national parks throughout the southeast United States. She works as a consultant on historical interpretation, demonstrates historical foodways, and teaches open hearth cooking. She lives in Florence, Alabama.

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Table of Contents

Foreword Sandra Oliver Oliver, Sandra

Pt. 1 The Old World

1 Soup - The World's First Prepared Dish

2 Social Culture and Emerging Cuisines

3 Ancient Egypt

4 Biblical Fare

5 Ancient Greece

6 Ancient Rome

7 The Medieval Period

8 The Renaissance Era and Beyond

9 Open Hearth Development

10 Ireland

11 Scotland

12 England and Wales

13 France

14 Germany and Poland

15 Remaining European and Mediterranean

16 Asia

Pt. 2 The New World

17 American Indian

18 Colonial America

19 Bartram and Kalm

20 Portable Soup

21 Army and Military Soup

22 Overland Trail

23 Slave Food to Soul Food

24 Tavern Food

25 Modern Jewish Soups

26 Nineteenth Century America

27 Cajun and Creole

28 Economic Depressions

29 Soup Kitchens

30 Life on the Home Front

31 Outdoor Soup

32 Soup as a Weapon

Appendix I Period Soup Vegetables and Herbs

Appendix II Period Recipes

Appendix III Some Early Cookery Books

Appendix IV Sources for Cookery Items

Chapter Notes

Bibliography

Index

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