Soup: The English Kitchen - Couverture souple

White, Eileen

Couverture souple

ISBN 10 : 1903018080 ISBN 13 : 9781903018088

Editeur : Prospect Books, 2003

Synopsis

In this anthology of writings about - and recipes for - soup, historian Eileen White has selected texts that explains the place of soup in the diet of the British Isles alongside recipes which can be tried today (and just a few that are better to read than to cook) The material covers earliest references to the end of the Victorian period. Soup was never intended as a stand-alone dish. At its first showing it was merely the broth from a stew: the meat served in one dish, the liquid in another - we are familiar with the idea from the French 'pot-au-feu' or 'bouillabaisse'. And the very word 'soup' referred to the 'sops' of bread put at the bottom of the dish to soak up and thicken the liquor. The myriad flavours of modern soups are something truly new: brown soup, green soup and white soup were just about the limit of invention in the eighteenth century, even if they did know about 'portable' or 'pocket' soup cubes, anticipating our packets and our pots.

A propos du livre

À propos de l'auteur

Eileen White is an historian who has worked mainly in the fields of early English drama and the history of food. She edited 'Feeding a City: York' and 'The English Cookery Book: Historical Essays', also published by Prospect Books, and she is closely involved in the Leeds Symposium on Food History. She lives in Yorkshire.

Détails de l'édition

• Éditeur: Prospect Books
• Date d'édition: 2003
• Langue: anglais
• ISBN 10: 1903018080
• ISBN 13: 9781903018088
• Reliure: Broché
• Nombre de pages: 125
• Coordonnées du fabricant: non disponible
• Personne responsable: non disponible