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Soup: A Global History (Edible), by Janet Clarkson
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From the restorative powers of chicken soup on a sick day to the warmth of a bowl of chowder on a wintry night, there is no food quite as comforting and emblematic of home as soup. Soup, as Janet Clarkson tells us, is the first true culinary creation of humanity, and it has made a long journey from the prehistoric cave to the kitchen table and the white linens of Michelin-starred restaurants. Tracing its myriad reinventions through history and across the globe, Clarkson argues in Soup that it is the only truly universal dish. Every culture in the world makes soup, and it is widely valued as a dish adaptable to any situation and available ingredients: from the swill of the workhouse to soldiers’ rations on the battlefield or the most delicately crafted consommé, and from meat and vegetables to vipers, blood or precious stones. Clarkson explores how soup got its name and describes the different roles of soup in Eastern and Western cuisine. Featuring the national soups of many countries and including an assortment of anecdotes and recipes taken from seven centuries of culinary history, Soup paints an absorbing picture of this most fundamental food.
- Sales Rank: #1575753 in eBooks
- Published on: 2013-02-26
- Released on: 2013-02-26
- Format: Kindle eBook
Review
"Soup: A Global History is part of the "Edible" series of books. The series is dedicated to culinary history, presenting the history of an individual food in each book. The volumes are slender, but filled with information, and written by a variety of food historians. Each one is charming, informative, easy to read, and accompanied with photographs that are historical as well as contemporary. The books are well-researched, but are light in presentation, and with humorous accounts of the human foibles that accompany food development. Soup: A Global History is an informative and light-hearted book about soup, slender to the hand, but packed with history, facts, and stories." (Diana Serbe In Mamas Kitchen.com)
“Helped by tasty color reproductions of old soup adverts, Clarkson investigates soups as comfort (chicken), medicine (lentils or, believe it or not, vipers) and weapon (‘Arsenic-laced soup was the method of choice of the serial killer Hélène Jégado (1801-52’).”
(Steven Poole Guardian)
“The Edible series of books, with titles such as Tea, Sandwich, Soup and others, are full of fascinating facts but are almost small enough to squeeze into a Christmas stocking.”
(Delicious)
About the Author
Janet Clarkson is a general practitioner and lecturer at the School of Medicine at the University of Queensland, Australia. She writes regularly on culinary history and is also the author of Pie: A Global History, published by Reaktion.
Most helpful customer reviews
1 of 1 people found the following review helpful.
Not a cookbook, more an eclectic social history. Entertaining read.
By lyndonbrecht
This is a surprisingly interesting book. I don't usually read about soup, but I am working my way through this series. The book is not a collection of recipes, and it is not a cookbook. It is really a social history of soup, but not really history in the sense of a sustained narrative. In a sense it tracks soup from hovels to manse. There's a lot here about soup--yes, the benefits of chicken soup, too.
Clarkson argues that soup was the first true culinary creation, and remains the only universal dish. Her definition seems to include pretty much anything simmered in a liquid, so the assertion is likely accurate with that wide definition.
It's a light read, agreeably written and nicely illustrated. If you already know a lot about foodways and cuisines, this book is likely not useful to you. But for the general reader, it is surprisingly informative.
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