Soup Through the Ages: A Culinary History with Period Recipes

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McFarland, Aug 11, 2009 - Social Science - 280 pages
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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—the world’s first prepared dish—became the unpretentious comfort food for all of civilization. This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
 

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Contents

Foreword
1
Preface
3
The Old World
7
The New World
91
Appendix I
193
Appendix II
199
Appendix III
231
Appendix IV
233
Chapter Notes
235
Bibliography
247
Index
265
Copyright

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About the author (2009)

Victoria R. Rumble is a regular contributor of articles on 18th and 19th century material culture to 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 Wetumpka, Alabama.

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