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Soup through the ages : a culinary history with period recipes / Victoria R. Rumble ; foreword by Sandra Oliver.

By: Material type: TextTextPublisher: Jefferson, N.C. : McFarland & Co., Inc., [2009]Copyright date: ©2009Description: viii, 272 pages : illustrations ; 26 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 0786439610
  • 9780786439614
Subject(s): DDC classification:
  • 641.813 22
LOC classification:
  • TX757 .R86 2009
Contents:
Part 1. The Old World -- 1. Soup - The World's First Prepared Dish -- 2. Social Culture and Emerging Cuisines -- 3. Ancient Egypt -- 4. Biblical Fare -- 5. Ancient Greece -- 6. Ancient Rome -- 7. The Medieval Period -- 8. The Renaissance Era and Beyond -- 9. Open Hearth Development -- 10. Ireland -- 11. Scotland -- 12. England and Wales -- 13. France -- 14. Germany and Poland -- 15. Remaining European and Mediterranean -- 16. Asia -- Part 2. The New World -- 17. American Indian -- 18. Colonial America -- 19. Bartram and Kalm -- 20. Portable Soup -- 21. Army and Military Soup -- 22. Overland Trail -- 23. Slave Food to Soul Food -- 24. Tavern Food -- 25. Modern Jewish Soups -- 26. Nineteenth Century America -- 27. Cajun and Creole -- 28. Economic Depressions -- 29. Soup Kitchens -- 30. Life on the Home Front -- 31. Outdoor Soup -- 32. Soup as a Weapon -- Appendix I. Period Soup Vegetables and Herbs -- Appendix II. Period Recipes -- Appendix III. Some Early Cookery Books -- Appendix IV. Sources for Cookery Items.
Summary: "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.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.813 RUM (Browse shelf(Opens below)) 1 Available A455888B

Includes bibliographical references (pages 247-264) and index.

Part 1. The Old World -- 1. Soup - The World's First Prepared Dish -- 2. Social Culture and Emerging Cuisines -- 3. Ancient Egypt -- 4. Biblical Fare -- 5. Ancient Greece -- 6. Ancient Rome -- 7. The Medieval Period -- 8. The Renaissance Era and Beyond -- 9. Open Hearth Development -- 10. Ireland -- 11. Scotland -- 12. England and Wales -- 13. France -- 14. Germany and Poland -- 15. Remaining European and Mediterranean -- 16. Asia -- Part 2. The New World -- 17. American Indian -- 18. Colonial America -- 19. Bartram and Kalm -- 20. Portable Soup -- 21. Army and Military Soup -- 22. Overland Trail -- 23. Slave Food to Soul Food -- 24. Tavern Food -- 25. Modern Jewish Soups -- 26. Nineteenth Century America -- 27. Cajun and Creole -- 28. Economic Depressions -- 29. Soup Kitchens -- 30. Life on the Home Front -- 31. Outdoor Soup -- 32. Soup as a Weapon -- Appendix I. Period Soup Vegetables and Herbs -- Appendix II. Period Recipes -- Appendix III. Some Early Cookery Books -- Appendix IV. Sources for Cookery Items.

"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.

Machine converted from AACR2 source record.

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