Soup Through the Ages

Victoria R. Rumble is a regular contributor of articles on 18th and 19th century food and material culture to Early American Life and various other publications. She has researched and implemented programs at various historical sites and national parks. She has provided cooking demonstrations in the U.S. and Scotland, including WGN Chicago, and gives programs on historic foods and gardening for historical and genealogical societies including DAR, SAR, garden clubs, herb societies, etc. She is a historical interpreter, and teaches open hearth cooking and historic needle arts. She lives in Amma, West Virginia.

Table of Contents



Acknowledgments     

Foreword by Sandra Oliver     

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 Soup     

22. 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: Period Soup Vegetables and Herbs     

Appendix II: Period Recipes     

Appendix III: Some Early Cookery Books     

Appendix IV: Sources for Cookery Items     

Chapter Notes     

Bibliography     

Index