January Natuional Soup Month
Who invented soup? It's common
knowledge that the word soup comes from the same source as the English
term
"sop," meaning a piece of bread soaked in liquid. In common parlance,
soup replaced sop at about the same time that people began serving the
heated
liquid without the ever-present piece of bread (approximately
one-hundred years
after Catherine de Medici arrived in France with her entire
kitchen in
tow and proceeded to transform the world of French cuisine).
However, it's
likely that people have been enjoying some version of meat cooked in
heated
water since the days when Prehistoric man was forced to stalk and kill
his
dinner before he could even think about cooking it.
The origins of boiling are lost to
history.
Nonetheless, in The History of Food, Raey Tannahill
states that
it's clear man knew about boiling long before the invention of
earthenware
pottery (around 6,000 BC). Ever inventive, prehistoric man found that
bamboo
trees filled with clay, reptile shells, and especially the stomachs
from the
animals they had killed, all made perfect vessels in which to boil
liquid
filled with fresh meat over a hot fire. When nothing else was
available, they
could always resort to the more time consuming method of filling a pit
with
water and throwing in a few stones heated from the fire to bring the
water to a
boil. Various evidence, including residue sticking to pots, tells us
man was
regularly consuming soup by the Iron and Bronze Ages.
The Africans,
Greeks and
Ancient Romans ate soup, including a type of fish broth cooked in wine
and spices.
Today, the world of soup is vast and
sophisticated. There are thick soups such as bouillabaisse that nearly
cross the line from soup to stew, thin clear consommés, and everything
in-between.
Nearly all cultures have their own specialties: a bold Russian borscht,
hearty
African Peanut Soup, garlicky Spanish gazpacho, and Pot-au-Feu, a
French clear
soup made from boiled beef and vegetables or a Chinese Noodle soup.
Soup can be
a meal in itself, an appetizer, or a dessert. And we can't forget that
most
soups are quick and simple to make comfort foods.
Soups
On!
Enjoy a cup of Soup and Learn the
components of a flavorful soup.
January 12, 2013
2:00 - 3:00 p.m.
Overbrook Arts Center
6134
Lancaster Avenue, Philadelphia, PA 19151
info@athomecookingclasses.com
A Soup
Puzzle
Across
1. Clear soup
of meat or fish & vegetables, flavored with salt, soy and dashi
5. A hearty North African soup, 'cobra cooler'
7. A Chinese soup with deep fried rice cakes
10. What soup is eaten from
11. Soup with green peas
12. Thai egg noodle soup with cilantro, scallions
& chicken or seafood
14. Frequent ingredient in cheese soup
15. Scotland:
Crab soup
17. A seaweed extract; Bengal
isinglass
20. Hawaiian noodle soup
21. French version of pesto is also the name of this
soup
22. Member of mallow family from Africa
useful in soups and stews
23. A ribbonlike strip of pasta
24. Powdered sassafras leaves used to thicken soups
& stews |
Down
2. E Indian
curry-flavored soup with a meat or chicken base
3. A small piece of toasted or fried bread; served in
soup or salads
4. A Greek soup made with dried beans, olive oil,
carrots, garlic, & celery
6. Originally a large stockpot, now applied to
contents of the pot
8. To cook au gratin
9. A political soup
13. A soup made with sorrel "fit for the govenor of
the Bank of France"
15. Hanoi
Beef Soup
16. He placed a high value on a mess of pottage
18. Japanese: soup
19. Soup with whole grains, legumes, dried fruit and
nuts; said to be the last meal served on Noah's Ark
20. (French) Thick hearty soup with chunks of garnish |
Solution for the Soup puzzle will be published on our
FaceBook page January 8, 2013
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Soup with Crouton photo credit:
nettsu via
photopin cc
French Onion photo credit:
ilmungo via
photopin cc
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