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005 20211104144156.0
008 091013s2009 ncua b 001 0 eng d
010 _a 2009011893
011 _aBIB MATCHES WORLDCAT
020 _a0786439610
_qsoftcover (alk. paper)
020 _a9780786439614
_qsoftcover (alk. paper)
035 _a(ATU)b11595723
035 _a(OCoLC)307294607
040 _aDLC
_beng
_erda
_cDLC
_dYDXCP
_dC#P
_dBWX
_dATU
050 0 0 _aTX757
_b.R86 2009
082 0 0 _a641.813
_222
100 1 _aRumble, Victoria R.,
_d1957-
_eauthor.
_9445405
245 1 0 _aSoup through the ages :
_ba culinary history with period recipes /
_cVictoria R. Rumble ; foreword by Sandra Oliver.
264 1 _aJefferson, N.C. :
_bMcFarland & Co., Inc.,
_c[2009]
264 4 _c©2009
300 _aviii, 272 pages :
_billustrations ;
_c26 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references (pages 247-264) and index.
505 0 0 _gPart 1.
_tThe Old World --
_g1.
_tSoup - The World's First Prepared Dish --
_g2.
_tSocial Culture and Emerging Cuisines --
_g3.
_tAncient Egypt --
_g4.
_tBiblical Fare --
_g5.
_tAncient Greece --
_g6.
_tAncient Rome --
_g7.
_tThe Medieval Period --
_g8.
_tThe Renaissance Era and Beyond --
_g9.
_tOpen Hearth Development --
_g10.
_tIreland --
_g11.
_tScotland --
_g12.
_tEngland and Wales --
_g13.
_tFrance --
_g14.
_tGermany and Poland --
_g15.
_tRemaining European and Mediterranean --
_g16.
_tAsia --
_gPart 2.
_tThe New World --
_g17.
_tAmerican Indian --
_g18.
_tColonial America --
_g19.
_tBartram and Kalm --
_g20.
_tPortable Soup --
_g21.
_tArmy and Military Soup --
_g22.
_tOverland Trail --
_g23.
_tSlave Food to Soul Food --
_g24.
_tTavern Food --
_g25.
_tModern Jewish Soups --
_g26.
_tNineteenth Century America --
_g27.
_tCajun and Creole --
_g28.
_tEconomic Depressions --
_g29.
_tSoup Kitchens --
_g30.
_tLife on the Home Front --
_g31.
_tOutdoor Soup --
_g32.
_tSoup as a Weapon --
_gAppendix I.
_tPeriod Soup Vegetables and Herbs --
_gAppendix II.
_tPeriod Recipes --
_gAppendix III.
_tSome Early Cookery Books --
_gAppendix IV.
_tSources for Cookery Items.
520 _a"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.
588 _aMachine converted from AACR2 source record.
650 0 _aSoups
_xHistory
_9661883
650 0 _aFood habits
_xHistory
_9374682
907 _a.b11595723
_b27-03-21
_c27-10-15
998 _ab
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_b06-04-16
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