Soup Through the Ages : A Culinary History with Period Recipes.

ISBN:

9780786453900

Title:

Author:

Rumble, Victoria R.

Personal Author:

Rumble, Victoria R.

Physical Description:

1 online resource (281 pages)

Contents:

Cover -- Acknowledgments -- Table of Contents -- Foreword -- Preface -- Part One: 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 Two: 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 -- Appendix II -- Appendix III -- Appendix IV -- Chapter Notes -- Bibliography -- Index.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2017. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Food habits -- History.

Soups -- History.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2009

Publication Information:

Jefferson NC :

McFarland & Company, Inc., Publishers,

2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.8	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization.

This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.

Author Notes

Victoria R. Rumble is a regular contributor of articles on 18th and 19th century food and material culture to Early American Life and various other publications. She has researched and implemented programs at various historical sites and national parks. She has provided cooking demonstrations in the U.S. and Scotland, including WGN Chicago, and gives programs on historic foods and gardening for historical and genealogical societies including DAR, SAR, garden clubs, herb societies, etc. She is a historical interpreter, and teaches open hearth cooking and historic needle arts. She lives in Amma, West Virginia.

Reviews (1)

Choice Review

In Soup through the Ages, food historian Rumble presents an overview of the history of soup and its role in cuisine development. The book contains two main sections, "The Old World," which discusses soup histories in non-American lands, and "The New World," which addresses American soup development. Though this work is well researched with extensive chapter notes and a bibliography, it suffers from a lack of narrative cohesion. Each chapter reads as a series of slightly elaborated soup factoids, yielding an assemblage of information rather than a culinary history. Additionally, most chapters are very short and do not provide enough detail to give readers a sense of the historical value of the subject. Lastly, the final chapter, "Soup as a Weapon," briefly chronicles soup's role in poisoning and other nefarious activities, which is an odd note on which to conclude the work. The most interesting parts of this book are the appendixes, notably "Period Soup Vegetables and Herbs" and "Period Recipes." Readers interested in this topic would be better served by reading general food history overviews or the food history of a particular culture or region. Summing Up: Not recommended. S. C. Hardesty Georgia State University