As the world's first prepared dish, soup has been at the forefront
of filling and nutritious meals since rudimentary cooking vessels
like troughs, animal hides, and even earthen pots were finally
replaced by more durable and versatile metal pots and cauldrons.
With this development, man advanced from simply eating wild grains,
seeds, or meat placed in or near a fire to preparing
honest-to-goodness soups and stews that followed some vague notion
of food as a pleasing experience rather than the simple necessity
of fueling the body. Soup became the unpretentious, unparalleled
comfort food for all of civilization, the one dish that would, in
turn, sustain thousands of ancient Roman plebeians, millions of
medieval peasants, and countless settlers of the New World. 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 the ancient empires of Egypt, Greece, and Rome and their later
adaptation to form the culinary backbone of national cuisines in
Ireland, Scotland, England, France, Germany, and other European
nations. 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.
Appendix One provides a reference guide to vegetables and herbs
used in centuries-old soup recipes, including the dates or period
during which each was used, a discussion of period cooking
techniques, and a brief account of each ingredient's use through
the ages. Appendix Two contains dozens of original soup recipes
from the medieval era through World War II.
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