Soup lovers

02/24/2024

02/24/2024

02/24/2024

02/24/2024

02/24/2024

02/24/2024

In the US, the first colonial cookbook was published by William Parks in Williamsburg, Virginia, in 1742, based on Eliza Smith's The Compleat Housewife; or Accomplished Gentlewoman's Companion, and it included several recipes for soups and bisques. A 1772 cookbook, The Frugal Housewife, contained an entire chapter on the topic. English cooking dominated early colonial cooking; but as new immigrants arrived from other countries, other national soups gained popularity. In particular, German immigrants living in Pennsylvania were famous for their potato soups. In 1794, Jean Baptiste Gilbert Payplat dis Julien, a refugee from the French Revolution, opened an eating establishment in Boston called "The Restorator", and became known as the "Prince of Soups". The first American cooking pamphlet dedicated to soup recipes was written in 1882 by Emma Ewing: Soups and Soup Making.

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02/24/2024

The earliest evidence for soup in human culinary practice dates to the Upper Palaeolithic period when thermally altered rocks became commonplace in the archaeological record.[3][4] Small boiling pits are present on the Gravettian site Pavlov VI.[5] Cobbles were heated on the hearth and then placed into the water to bring it to boil. However, the antiquity of soup is highly contested. Based on ethnographic evidence, some archaeologists conjecture that early humans employed hides and watertight baskets to boil water

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