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.

Focused on actively using systematic review as method, this book provides clear, step-by-step advice on the logic and processes of systematic reviewing. Stressing the importance of precision and accuracy, this new edition carefully balances a need for insightful theory with real-world pragmatism; it introduces a wide range of cutting-edge approaches to research synthesis including text mining, living reviews and new ideas in mixed methods reviews such as qualitative comparative analysis. The book also includes: A new chapter on statistical synthesis Coverage of computer-assisted methods and relevant software Expanded sections on data extraction and management A guide to working with many different types of data including longitudinal and panel. Packed with examples from across the social sciences, this book helps students and researchers alike in turning systematic reviews into recommendations for policy and practice.

Focused on actively using systematic review as method, this book provides clear, step-by-step advice on the logic and processes of systematic reviewing. Stressing the importance of precision and accuracy, this new edition carefully balances a need for insightful theory with real-world pragmatism; it introduces a wide range of cutting-edge approaches to research synthesis including text mining, living reviews and new ideas in mixed methods reviews such as qualitative comparative analysis. The book also includes: A new chapter on statistical synthesis Coverage of computer-assisted methods and relevant software Expanded sections on data extraction and management A guide to working with many different types of data including longitudinal and panel. Packed with examples from across the social sciences, this book helps students and researchers alike in turning systematic reviews into recommendations for policy and practice.