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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.
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