Soup is a considerably common dish in every household and has noted a number of variations with the origins dating back to 6000 BC. It is often served as a warm meal or cooled in its liquid base for a cold winter day or to boost immunity for colds and flu. The history of soup takes note of its transformation with time and how it became the modern meal it is today.
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.
During the Middle Ages, the liquid meal served as a staple food as it was affordable and addressed the masses where there were food shortages. The Renaissance saw soups being served as the first course served in bowls and consumed with the invention of the spoon. In the 1960s, an entrepreneur from Paris decided to invest in the specialization of soups leading to its first restaurant appearances.
It was 1742 that marked the range of thick and hearty combinations in a unique cookbook by an American by the name of William Parks. The changes were recognized in England as immigrants introduced different combinations. In 1794 the first eatery was opened and a pamphlet released in early 1980s documenting a range of interesting recipes by the American Emma Ewing.
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.
During the Middle Ages, the liquid meal served as a staple food as it was affordable and addressed the masses where there were food shortages. The Renaissance saw soups being served as the first course served in bowls and consumed with the invention of the spoon. In the 1960s, an entrepreneur from Paris decided to invest in the specialization of soups leading to its first restaurant appearances.
It was 1742 that marked the range of thick and hearty combinations in a unique cookbook by an American by the name of William Parks. The changes were recognized in England as immigrants introduced different combinations. In 1794 the first eatery was opened and a pamphlet released in early 1980s documenting a range of interesting recipes by the American Emma Ewing.
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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Interested in soup recipes? No problem we have many different tasty recipes just waiting for you to try out. For example mexican soup.
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