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.Cooking methods (baked or fried in ancient hearths, portable colonial/pioneer Dutch ovens, modern ovens), pastry composition (flat bread, flour/fat/water crusts, puff paste, milles feuilles), and cultural preference (pita, pizza, quiche, shepherd's, lemon meringue, classic apple, chocolate pudding).
The explanation offered in favour or this is that the magpie collects a variety of things, and that it was an essential feature of early pies that they contained a variety of ingredients." ---The Oxford Companion to Food, Alan Davidson, 2nd edition, Tom Jaine editor [Oxford University Press: Oxford] 2006 (p.
Broth [Pot-au-feu], bouillion, and consomme entered here.
Classic French cuisine generated many of the soups we know today.
Permits for construction of the 10-unit building were filed in May of this year.
The 3-family building currently occupying the space... There are lots of events taking place outdoors this weekend including Part 2 of the Soul Summit Music Festival, Coney Island's 1st Annual Music Festival, Bed-Stuy's 5th Annual Brooklyn Beer &...