Soup Through the Ages : A Culinary History with Period Recipes.
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Author / Creator: | Rumble, Victoria R. |
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Imprint: | Jefferson : McFarland & Company, Inc., Publishers, 2009. |
Description: | 1 online resource (281 pages) |
Language: | English |
Subject: | Food habits -- History. Soups -- History. Food habits. Soups. History. |
Format: | E-Resource Book |
URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/10023772 |
Table of 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 Soup22. 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