Soup through the ages : a culinary history with period recipes /
Rumble, Victoria R., 1957-
Soup through the ages : a culinary history with period recipes / Victoria R. Rumble ; foreword by Sandra Oliver. - viii, 272 pages : illustrations ; 26 cm
Includes bibliographical references (pages 247-264) and index.
The Old World -- Soup - The World's First Prepared Dish -- Social Culture and Emerging Cuisines -- Ancient Egypt -- Biblical Fare -- Ancient Greece -- Ancient Rome -- The Medieval Period -- The Renaissance Era and Beyond -- Open Hearth Development -- Ireland -- Scotland -- England and Wales -- France -- Germany and Poland -- Remaining European and Mediterranean -- Asia -- The New World -- American Indian -- Colonial America -- Bartram and Kalm -- Portable Soup -- Army and Military Soup -- Overland Trail -- Slave Food to Soul Food -- Tavern Food -- Modern Jewish Soups -- Nineteenth Century America -- Cajun and Creole -- Economic Depressions -- Soup Kitchens -- Life on the Home Front -- Outdoor Soup -- Soup as a Weapon -- Period Soup Vegetables and Herbs -- Period Recipes -- Some Early Cookery Books -- Sources for Cookery Items. Part 1. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Part 2. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. Appendix I. Appendix II. Appendix III. Appendix IV.
"This book provides a comprehensive culinary history of soup in all its forms. Part One provides an overview of the earliest cuisines of the ancient world. Part Two examines soup in the New World. Appendices detail vegetables and herbs used in centuries-old soup recipes and contains dozens of recipes from the medieval era through World War II"--Provided by publisher.
0786439610 9780786439614
2009011893
Soups--History
Food habits--History
TX757 / .R86 2009
641.813
Soup through the ages : a culinary history with period recipes / Victoria R. Rumble ; foreword by Sandra Oliver. - viii, 272 pages : illustrations ; 26 cm
Includes bibliographical references (pages 247-264) and index.
The Old World -- Soup - The World's First Prepared Dish -- Social Culture and Emerging Cuisines -- Ancient Egypt -- Biblical Fare -- Ancient Greece -- Ancient Rome -- The Medieval Period -- The Renaissance Era and Beyond -- Open Hearth Development -- Ireland -- Scotland -- England and Wales -- France -- Germany and Poland -- Remaining European and Mediterranean -- Asia -- The New World -- American Indian -- Colonial America -- Bartram and Kalm -- Portable Soup -- Army and Military Soup -- Overland Trail -- Slave Food to Soul Food -- Tavern Food -- Modern Jewish Soups -- Nineteenth Century America -- Cajun and Creole -- Economic Depressions -- Soup Kitchens -- Life on the Home Front -- Outdoor Soup -- Soup as a Weapon -- Period Soup Vegetables and Herbs -- Period Recipes -- Some Early Cookery Books -- Sources for Cookery Items. Part 1. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. Part 2. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. Appendix I. Appendix II. Appendix III. Appendix IV.
"This book provides a comprehensive culinary history of soup in all its forms. Part One provides an overview of the earliest cuisines of the ancient world. Part Two examines soup in the New World. Appendices detail vegetables and herbs used in centuries-old soup recipes and contains dozens of recipes from the medieval era through World War II"--Provided by publisher.
0786439610 9780786439614
2009011893
Soups--History
Food habits--History
TX757 / .R86 2009
641.813