Talk:Soup
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Article scope
Clearly this needs an exposition of the history of cooking in some form, from the Romans through the Middle Ages and the Renaissance, and the development of modern soups via Italy, France and modern times. Were Asian soups an independent invention? How important were soups generally in the development of noodles? What about the history of mulligatawny?
Differences between soup, gruel, stew, etc.
Difference in definition between soup and beverages? What's the border between soup, gruel, congee, porridge, etc? Removed salty from the description, as some soups are sweet--Confuzion 08:06, 14 Jun 2004 (UTC)
- What's the difference from stew? And someone should look at the terrible description of stock (food) which this article links to. Rmhermen 13:54, Jun 14, 2004 (UTC)
DEFINITION OF SOUP
I deleted the following text from this version:
- Learning to boil food was advantageous because it greatly expanded the available food supply for humans. Previously inedible grains, tougher vegetables and animal bones could be cooked together to add their taste and nutrients to a dish.
- In addition, making soup was a convenient method of cooking food, as food could be cooked as long as water and fire were available. Cooking food in water was an advancement in cooking methods, since it improved the consistency of cooking.
- My logic is as follows: Boiling food is not making soup. Boiling food has a lot to do with the history of food preparation, but not necessarily the history of soup. allie 23:00, 8 Jan 2005 (UTC)
Soup v Beverage
And now I cannot stand it, and I have to look it up in the OED, thank you very much. Okay: A "beverage" is something that one drinks. A "soup" is a savoury liquid that is made by boiling ingredients together, such as vegetables, meats, and legumes. The word, "soup" is medieval. When meat was boiled, the resulting broth was poured over bread. Now someone is going to question why is this different than saving rice water? My answer would be, that when writing an article on soup - stick to soup - otherwise this will never get written and you'll get consumed in what is known as "Pea Soup" or an impenetrable fog... allie 20:34, 7 Jan 2005 (UTC)
Stew v Soup
A stew is a soup with meat as an overwhelmingly primary ingredient (for example, chili is a type of stew). allie 20:34, 7 Jan 2005 (UTC)
Asian soups
As a suggestion for the non-Western soup section, I'd like to see some description of some of the more 'popular' asian soups such as: miso (Japan), seaweed soup (Korea, forgot the name, it's traditionally served on birthdays), Tom Yum something? (Thailand), Pho (Vietnam) etc. Mimsie 23:49, 14 Jun 2004 (UTC)
Wording: homeopathic?
Is homeopathic really the word to describe the "chicken soup/common cold" relationship? Joyous 06:01, Jun 15, 2004 (UTC)
Cold soup
Vichyssoise is not an American potato soup! The name is French. Any experts on leek and potato soup out there? JPF 11:59, 16 Jun 2004 (UTC)
- I was confused too. Turns out it was developed by a French chef working at an American restaurant in 1917. This page [1] (http://www.gti.net/mocolib1/kid/foodsoups.html) has move detail about it and soup history in general. Should be a good source for our article. Rmhermen 20:54, Jun 16, 2004 (UTC)
Chicken Soup
I think there should be a link to the (already existing, good-sized) article on Chicken soup, but everyone contributing to this article seems to be obsessed with chicken noodle soup. --Random|832 07:52, 17 Jun 2004 (UTC)
Actually, that links to the history of Campbell's soup. The original 21 varieties featured a "chicken soup with noodles" but when it was advertised on "Amos & Andy" radio in the 1930s, by a slip of the lip, they referred to it as "Chicken Noodle Soup." Campbell's changed the name almost instantly, as as a result, the legend of chicken noodle soup began. There you go. allie 19:59, 7 Jan 2005 (UTC)
Category:Soup
Just for fun. ✏ Sverdrup 14:08, 18 Jun 2004 (UTC)
Modern Technology
Modern advances in soup preparation generally consist of microwave types. There are reductions newly available, but I'm concerned that this will complicated matters. A reduction is when a stock is slowly simmered down from, for example, 20 quarts of stock to 1 cup of reduction. allie 20:34, 7 Jan 2005 (UTC)
Popular Soups
Look at this listing: They're NOT popular soups: They're REGIONAL cuisine that have become globally popular. There is a difference. Do you think an American housewife in 1920 would have ever heard of Bouillabaise? Or vichyssoise? So that has to be considered. allie 20:34, 7 Jan 2005 (UTC)
- You appear to be talking about the section "Famous soups"? Not "Popular soups" And I am not sure what use the opinion of a 1920's American housewife is when making a 2000's international encyclopedia. Rmhermen 01:32, Jan 8, 2005 (UTC)
- I'm referring to the fact that these soups were not "popular" prior to the 20th century. They were "regional" and distinctly cultural in origin. It was only with the advent of modern technology that the French soups, for example, or the modern definition of soup, which is distincly French, became accepted and standardized. So there is a difference. While the cooking method itself dates back to Neandertal era, there is a great difference between what was palatable or more accurately, would have been served in any household anywhere. For example: Bouillabaise would never have been served in a New England household in the 18th century; and conversely, Clam Chowder would have never been served in a Provencal household during the same time. So I hope that makes sense. allie 14:16, 9 Jan 2005 (UTC)
Chicken noodle soup It is often used as a traditional remedy for the common cold. Chicken soup and lockshen (Yiddish for noodles) is known as Jewish penicillin. Noodle soups are also quite common across Asian cuisines.
- Pho is a Vietnamese staple noodle soup
- Ramen is a Japanese noodle soup that comes in several varieties
- Saimin is Hawaiian fresh, soft, undried egg noodles in bonito fish or shrimp broth with Chinese, Japanese, Filipino, Hawaiian, Korean and Portuguese influences
- Thukpa is Tibetan noodle soup, that is more or less the staple (along with Butter Tea and [[Tsampa]