While soup remains a popular dish in the modern home, it has undergone a series of changes since its origins believed to date as far back as 6000 BC. Primarily served as hot or cooled in its liquid form, it is best for winter evenings or as a traditional meal as an immune booster for the common cold. The history of soup is quite intriguing as it remains a desirable starter or main course for any occasion.
Soup is derived from the word "sop" where a thick stew is often soaked with breads and toasts. It is most commonly served in a liquid base that is combined with a range of meats and vegetables prepared in stock. Although it is usually a starter, it can be served as a main meal when developed into a thick, healthy dish.
The development of the clay pot led to easier means of boiling water as well as the option to cook different types of foods. Some of the items that were boiled with water included grains, vegetables, and meat. The large pots would often have the excess water drained to reveal a stew like dish that is eaten with fresh breads.
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 recognizes the evolution of what has become a popular meal and restaurant specialty. The combinations available make it a desirable alternative including the canned and dehydrated products. It is considered economical, healthy, and easy to prepare for the entire family.
Soup is derived from the word "sop" where a thick stew is often soaked with breads and toasts. It is most commonly served in a liquid base that is combined with a range of meats and vegetables prepared in stock. Although it is usually a starter, it can be served as a main meal when developed into a thick, healthy dish.
The development of the clay pot led to easier means of boiling water as well as the option to cook different types of foods. Some of the items that were boiled with water included grains, vegetables, and meat. The large pots would often have the excess water drained to reveal a stew like dish that is eaten with fresh breads.
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 recognizes the evolution of what has become a popular meal and restaurant specialty. The combinations available make it a desirable alternative including the canned and dehydrated products. It is considered economical, healthy, and easy to prepare for the entire family.
About the Author:
The article is made by the website suppeopskrift.dk. We want to spread the news about soup and encourage everybody to make their own soup instead of buying it.
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