Table of Contents

Table of Contents

Acknowledgments     
Foreword by Sandra Oliver     
Preface     

PART ONE : 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     

PART TWO : 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