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Broth [Pot-au-feu], bouillion, and consomme entered here.Classic French cuisine generated many of the soups we know today.Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready."Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water.Canned and dehydrated soups were available in the 19th century.These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.On this point as on many others, culinary art owes much to Careme...." ---The Complete Guide to the Art of Modern Cookery, A. And contrary to what you might think at first, just about as many are from cold lands as from the tropics or sun countries.Escoffier, first translation of Le Guide Culinaire  by H. Russia makes a meaty hot borsch, but their chilled beet borsch is much more popular and more of a classic.
Around the Mediterranean, the Greeks make a chilled lemon soup called Avgolemono that looks and tastes like chilled sunshine.A thick porridge of some kind is still the staple food of many peoples, and it is not always made of cereals, but may consist of other starch foods: legumes, chestnuts or root vegetables." ---Food in History, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Noble Books: New York] 1992 (p. This category included liquid foods for invalids, such as beaten egg, barley and emmer gruel..the water from boiling pulses, vegetables or other foods...soups or purees made from vegetables or fruits...broth made with meal of legumes or cereals with added animal fat..soup in the usual modern English sense, based on meat and vetetables... The culinary preparations included in this section are of fairly recent origin in their present form, dating from only the early part of the 19th century.Medicinal spices and herbs might be added to these various soups, especially if they were intended for invalids as part of a prescribed diet." ---Food in the Ancient World from A to Z, Andrew Dalby [Routledge: London] 2003 (p. Soups of the old classical kitchen were in fact complete dishes in themselves and contained, apart from the liquid content and its vegetable garnish, a wide variety of meat, poultry, game and fish. In most countries, cuisines and periods; for starters, dessert or holiday fare. "Reams have been written about the worth of good hot soup.The ways to make Spain's iced salad-soup, Gazpacho, are without number...
Yogurt, buttermilk and interesing herbs and spices such as mint, cardamom, cinnamon, fennel, etc., enhance cool soups of the Middle East.This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.