By Helge Vang Andersen
Soup is recognized as a popular meal globally and has been modified to include a range of flavors since its origins from 6000 BC. The dish may be served cooled or hot in a liquid base most commonly made in winter or to fight colds and flu. The history of soup reveals the changes this staple food has undergone over time.
The word soup originated from "sop", a dish that originally consisted of a thick stew to be soaked up with pieces of bread. A combination of ingredients are included in its liquid form such as meat, vegetables, and stock. While it is mainly served as a first course or starter, it can serve as a hearty meal.
With the arrival of the glass and clay pots used for boiling water, it introduced the possibility to cook food in such a manner. People collected grains, vegetables, and roots in order to boil with water in the larger pots. The excess liquid is usually drained allowing for a thick dish that is consumed with pieces of bread.
The Middle Ages saw the soups becoming more of a staple food as it was not only affordable, but able to provide the masses where food shortages were experienced. The Renaissance period had the dishes served in smaller bowls with spoons. A Paris businessman developed an eatery specializing in soups in the mid 1960s resulting in the first restaurant meals.
The year 1742 saw unique combinations in a cookbook released by William Parks in America. The trend soon moved to England where meals were transformed to appease the immigrants arriving from different countries. The first eating establishment dedicated to soups opened in 1794 and an American pamphlet from Emma Ewing, providing exclusive recipes was published in the early 1880s.
The development of portable soups stem from the liquid that would be left behind once meat had finished cooking in water and stock. This mixture could be dehydrated and kept in storage for a lengthy period of time. Today, the modern versions include a wide range of unique combinations that are often served as the first course in restaurants.
The history of soup notes the changes this unique combination has undergone to become the wholesome meal in many households across the globe. With the availability of canned as well as dehydrated products, it is becoming increasingly easier to prepare. Its desirable features include the fact that it is economical, easy to make, and can serve a large family.
The word soup originated from "sop", a dish that originally consisted of a thick stew to be soaked up with pieces of bread. A combination of ingredients are included in its liquid form such as meat, vegetables, and stock. While it is mainly served as a first course or starter, it can serve as a hearty meal.
With the arrival of the glass and clay pots used for boiling water, it introduced the possibility to cook food in such a manner. People collected grains, vegetables, and roots in order to boil with water in the larger pots. The excess liquid is usually drained allowing for a thick dish that is consumed with pieces of bread.
The Middle Ages saw the soups becoming more of a staple food as it was not only affordable, but able to provide the masses where food shortages were experienced. The Renaissance period had the dishes served in smaller bowls with spoons. A Paris businessman developed an eatery specializing in soups in the mid 1960s resulting in the first restaurant meals.
The year 1742 saw unique combinations in a cookbook released by William Parks in America. The trend soon moved to England where meals were transformed to appease the immigrants arriving from different countries. The first eating establishment dedicated to soups opened in 1794 and an American pamphlet from Emma Ewing, providing exclusive recipes was published in the early 1880s.
The development of portable soups stem from the liquid that would be left behind once meat had finished cooking in water and stock. This mixture could be dehydrated and kept in storage for a lengthy period of time. Today, the modern versions include a wide range of unique combinations that are often served as the first course in restaurants.
The history of soup notes the changes this unique combination has undergone to become the wholesome meal in many households across the globe. With the availability of canned as well as dehydrated products, it is becoming increasingly easier to prepare. Its desirable features include the fact that it is economical, easy to make, and can serve a large family.
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