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 ContentsAcknowledgments      Foreword by Sandra Oliver      Preface      PART ONE : THE OLD WORLD1. 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 WORLD17. 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

“a culinary smorgasbord of historical soups”—C&RL News; “Massive amount of research...a solid contribution to culinary history!”—Andrew F. Smith, editor in chief, The Oxford Companion to American Food and Drink; “Rumble...proves she is a consummate researcher and an entertaining writer. Her works possess a quality so lacking in may historical tomes of today; the ability to impart knowledge while making it an enjoyable read in the process! For those of you who thought soup was nothing but a can of Campbell’s and a little water or a couple of bouillon cubes, get your taste buds ready for a delight. This book proves that history and good tasting food are not mutually exclusive!”—Steve Abolt, President 7th US Infantry Living History Association Military Historian and Historian Film Consultant; “Victoria Rumble has written a book that is rich with flavor and with history. The worldwide references, the foodways, and the recipes create a book that will inform every bowl of soup that you prepare—or eat! It is a book that belongs on the bookshelves of all historians. The development of soup is the development of civilization.”—Elizabeth M. Williams, President Southern Food and Beverage Museum.