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The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.
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These supplied the military, covered wagon trains, cowboy chuck wagons, and the home pantry.
Advances in science also permitted the adjustment of nutrients to fit specific dietary needs (low salt, high fiber, etc.).
Gruel or porridge was thus a basic food, a staple from of nourishment, and long held that place in Western countries, for in practice bread was a luxury eaten only in towns.
A thick porridge of some kind is still the staple food of many peoples, and it is not always made of cereals, but may consist of other starch foods: legumes, chestnuts or root vegetables." ---Food in History, Maguelonne Toussaint-Samat, translated by Anthea Bell [Barnes & Noble Books: New York] 1992 (p. This category included liquid foods for invalids, such as beaten egg, barley and emmer gruel..the water from boiling pulses, vegetables or other foods...soups or purees made from vegetables or fruits...broth made with meal of legumes or cereals with added animal fat..soup in the usual modern English sense, based on meat and vetetables... The culinary preparations included in this section are of fairly recent origin in their present form, dating from only the early part of the 19th century.
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Classic French cuisine generated many of the soups we know today.
Advancements in science enabled soups to take many forms...portable, canned, dehydrated, microwave-ready.
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.