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Soup: A Global History (Reaktion Books - Edible) Hardcover – October 15, 2010
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“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.”
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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Top Customer Reviews
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.