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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.

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

Soups were easily digested and were prescribed for invalids since ancient times.

The modern restaurant industry is said to be based on soup.

Restoratifs (wheron the word "restaurant" comes) were the first items served in public restaurants in 18th century Paris.

Broth [Pot-au-feu], bouillion, and consomme entered here.

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

This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids.

Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes.

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