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 increase in the preparation of soups as it became a staple food and was considered most cost effective to feed those suffering from a food shortage. The Renaissance noted the refinement of the meal, served in smaller bowls along with spoons. In the early 1760s a businessman opened an establishment offering a range of flavors and preparation of soups in restaurants.
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.
Soup considered as portable were developed by boiling the spiced meat until a dense liquid was left. It could also be dried and kept for a few months at a time. Since the original development of these meals, it has undergone variations. Today it can be found combining a wide range of ingredients from meaty forms to vegetable based creations.
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 increase in the preparation of soups as it became a staple food and was considered most cost effective to feed those suffering from a food shortage. The Renaissance noted the refinement of the meal, served in smaller bowls along with spoons. In the early 1760s a businessman opened an establishment offering a range of flavors and preparation of soups in restaurants.
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.
Soup considered as portable were developed by boiling the spiced meat until a dense liquid was left. It could also be dried and kept for a few months at a time. Since the original development of these meals, it has undergone variations. Today it can be found combining a wide range of ingredients from meaty forms to vegetable based creations.
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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