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.
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.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Victoria R. Rumble is a regular contributor of articles on 18th and 19th century material culture to Citizen's Companion and The Civil War Courier as well as freelancing and providing research for additional magazines such as Early American Life. She has researched and implemented historical programs at various historical sites and national parks throughout the southeast United States. She works as a consultant on historical interpretation, demonstrates historical foodways, and teaches open hearth cooking. She lives in Wetumpka, Alabama.
Inhaltsangabe
Table of Contents Acknowledgments Foreword by Sandra Oliver 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: Period Soup Vegetables and Herbs Appendix II: Period Recipes Appendix III: Some Early Cookery Books Appendix IV: Sources for Cookery Items Chapter Notes Bibliography Index
Table of Contents Acknowledgments Foreword by Sandra Oliver 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: Period Soup Vegetables and Herbs Appendix II: Period Recipes Appendix III: Some Early Cookery Books Appendix IV: Sources for Cookery Items Chapter Notes Bibliography Index
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