Soup Through the Ages

Offers a comprehensive culinary history of soup in its various forms, from the days of stone boilers through the food rationing of World War II. This book 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. 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.