A01=Victoria R. Rumble
Author_Victoria R. Rumble
Category=JBCC4
Category=WBVD
cooking
culinary history
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
soup
Product details
- ISBN 9780786439614
- Weight: 494g
- Dimensions: 178 x 254mm
- Publication Date: 21 Apr 2009
- Publisher: McFarland & Co Inc
- Publication City/Country: US
- Product Form: Paperback
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As cooking advanced from simply placing wild grains, seeds, or meat in or near a fire to following some vague notion of food as a pleasing experience, soup--the world's first prepared dish--became the unpretentious comfort food for all of civilization.
This book provides a comprehensive and worldwide culinary history of soup from ancient times. Appendices detail vegetables and herbs used in centuries-old soup traditions and offer dozens of recipes from the medieval era through World War II.
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.
