Talk:Soup/to do

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[edit] 5/19 revisions

  • The classification of soups in this article comes from the "Larousse Gastronomie" and therefore should be defined as French. (page 998). "Food and Drink in America" confirms this. (page 462).
  • The invention of the spoon and the ensuing popularity of soups occurred in Europe in the 17th century. Unsure of my oriiginal source for the popularity of the spoon in Europe. The origin of the spoon is a lot older than that. Morton's "Cupboard of Love" (page 289) states that the spoon became a popular eating utensil in the 14th century; "Food and Drink in America" (page 462), a far more comprehensive history, and says that "exquisite ivory spoons were buried in the tombs of pharaohs" and that the word spoon was used in the Book of Exodus when God commanded Moses to make gold spoons. (page 434-435). I originally added this, but cannot locate my source. It's just inaccurate, and needs to be explained in more detail. I am guessing that spoons became used more widely in the 17th century as a result of the changing fashions of the times...but cannot find the proper citations...

I got rid of the two sentences:

Thin soups became popular in Europe during the 17th century, when the spoon was invented. The spoon was designed to accommodate the new fashion of wearing large, stiff ruffles around the neck.

If you can find a source, put it back in. If not, it doesn't belong here. The spoon was never invented. The long-handled spoon was used around that time so you could use a spoon without damaging your ruffles, but you still can't prove that the spoon's popularity made soups more popular; maybe the desire for some good soup led to better methods of eating it. Besides, why specifically would thin soup be associated with spoon lengths?

24.125.117.4 00:10, 18 May 2006 (UTC)

  • The word restaurant derived from Boulanger's (the "French entrepreneur") shop. The French called these soups "restaurers" and when the shops became more popular, the word changed to "restaurant". Source: Morton's "Cupboard of Love" (page 256). Confirmed in Eugene Ehrlich's book, "You've Got Ketchup on Your Muumuu," (page 204).
  • Information on Jean Baptiste Gilbert Payplat dis Julien is cited in "Food and Drink in America" (page 462).
  • First American cookbooks: "Food and Drink in America" (page 461).
  • Chicken Nodle Soup is one of the most popular soups in America: Source "The History of Campbell Soup Company" see full reference on Campbell soup Company.
  • Deletion of lakschen: Chicken Soup a.k.a. "Jewish Penicillin" can include anything from kreplach, Matzoh Balls, noodles, or lakschen. However: lakschen is a Yiddish word and not a requirement for "Jewish Penicillin." Source: Mama Leah's Jewish Kitchen" (page 64) and no doubt plenty of websites devoted to Chicken Soup and "Jewish Penicillin." Campbell's calls it noodles.