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04-May-2017 11:38

They seem more delicate, and refresh in a quiet, serene sort of way." ---Serve it Cold!

: A Cookbook of Delcious Cold Dishes, June Crosby and Ruth Conrad Bateman [Gramercy Publishing Company: New York] 1968 (p.

It is only the liquid part of these classical dishes which has retained the name of soup. 65) [NOTE: Escoffier's notes regarding soup classification and serving are also contained in this book.] Recommended reading: Cold soup. We Americans are not collective fans but we are intrigued. And we're inclined to agree with much of this praise. The idea may be so strange to a number of us and so different from the bracing stimuli of hot soup, it might be necessary to adjust our mental taste reflexes to the delicacy, the soothing quiet effect of chilled soup.

Examples of old style of soup which still survive are the Flemish Hochepot, the Spanish Oilles and the French Petite Marmite... We haven't been able to pinpoint who made the first cold soup, nor where, but notable examples of this refreshment are to be found in many countries.

Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).

"Cereals, roasted to make them digestible and then ground and moistened or diluted with water to make a paste, either thick or thin, did not become gruel or porridge until people had the idea and means of cooking them.

Escoffier, first translation of Le Guide Culinaire [1903] by H. Russia makes a meaty hot borsch, but their chilled beet borsch is much more popular and more of a classic.Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready."Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water.Food historians tell us the history of soup is probably as old as the history of cooking.The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.

Escoffier, first translation of Le Guide Culinaire [1903] by H. Russia makes a meaty hot borsch, but their chilled beet borsch is much more popular and more of a classic.

Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready.

"Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water.

Food historians tell us the history of soup is probably as old as the history of cooking.

The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.

New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell's tomato..all variations on the same theme.