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Soup: A Global History (Reaktion Books - Edible) Hardcover – October 15, 2010

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Editorial Reviews

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.

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Product Details

  • Series: Reaktion Books - Edible
  • Hardcover: 152 pages
  • Publisher: Reaktion Books (October 15, 2010)
  • Language: English
  • ISBN-10: 186189774X
  • ISBN-13: 978-1861897749
  • Product Dimensions: 4.8 x 0.7 x 7.8 inches
  • Shipping Weight: 11.4 ounces (View shipping rates and policies)
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon Best Sellers Rank: #1,699,132 in Books (See Top 100 in Books)

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Top Customer Reviews

Format: Hardcover
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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Soup: A Global History (Reaktion Books - Edible)
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