![]() The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it mightīe necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup. And we're inclined to agree with much of this praise. "Reams have been written about the worth of good hot soup. We Americans are not collective fans but we are intrigued. Yes! In most countries, cuisines and periods for starters, dessert or holiday fare. An Exaltation of Soups/Satricia Solley.history headnotes, fun facts & recipes.Soup: A Global History/Janet Clarkson.general overview.Rumble.BEST source for researchers and foodies. Soup Through the Ages: A Culinary History with Period Recipes/Victora R.[NOTE: Escoffier's notes regarding soup classification and serving are also contained in this The Complete Guide to the Art of Modern Cookery, A. Marmite.On this point as on many others, culinary art owes much to Careme." Of soup which still survive are the Flemish Hochepot, the Spanish Oilles and the French Petite The liquid part of these classical dishes which has retained the name of soup. Liquid content and its vegetable garnish, a wide variety of meat, poultry, game and fish. The old classical kitchen were in fact complete dishes in themselves and contained, apart from the Recent origin in their present form, dating from only the early part of the 19th century. The culinary preparations included in this section are of fairly Food in the Ancient World from A to Z, Andrew Dalby 2003 (p. Might be added to these various soups, especially if they were intended for invalids as part of a In the usual modern English sense, based on meat and vetetables.Medicinal spices and herbs Vegetables or fruits.broth made with meal of legumes or cereals with added animal fat.and soup Gruel.and the water from boiling pulses, vegetables or other foods.soups or purees made from "Soup.This category included liquid foods for invalids, such as beaten egg, barley and emmer Food in History, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Porridge of some kind is still the staple food of many peoples, and it is not always made ofĬereals, but may consist of other starch foods: legumes, chestnuts or root vegetables." Place in Western countries, for in practice bread was a luxury eaten only in towns. Gruel or porridge was thus a basic food, a staple from of nourishment, and long held that Invented, the only kind of thick soup was a concoction of grains, or of plants and meat cooked inĪ pot. Soup, in fact, derivesįrom sop or sup, meaning the sliced of bread on which broth was poured. Natural substances, and then in utensils which could go straight over the fire. They may initially have been cooked by hot stones in receptacles of Make a paste, either thick or thin, did not become gruel or porridge until people had the idea and "Cereals, roasted to make them digestible and then ground and moistened or diluted with water to Permitted the adjustment of nutrients to fit specific dietary needs (low salt, high Trains, cowboy chuck wagons, and the home pantry. These supplied the military, covered wagon It could easily be reconstituted with a little hot water. "Pocket soup" was carried by colonial travellers, as Generated many of the soups we know today.Īdvancements in science enabled soups to take many forms.portable, canned,ĭehydrated, microwave-ready. Broth, bouillion, and consomme entered here. Word "restaurant" comes) were the first items served in public restaurants in 18thĬentury Paris. The modern restaurant industry is said to be based on soup. Soups were easily digested and were prescribed for invalids since ancient times. Gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton andĬampbell's tomato.are all variations on the same theme. Soup (and stews, pottages, porridges, gruels, etc.)Įvolved according to local ingredients and tastes. Made it the perfect choice for both sedentary and travelling cultures, rich and poor, Nutritious, filling, easily digested, simple to make/serve food was inevitable. The act of combining various ingredients in a large pot to create a Have questions? Ask!įood historians tell us the history of soup is probably as old as theĬooking. Food Timeline: history notes-soup FoodTimeline library Food Timeline FAQs: soups & stews.
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