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Soup: A Global History (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.
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.