http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
viii, 272 pages : illustrations ; 26 cm.
"This book provides a comprehensive culinary history of soup in all its forms. Part One provides an overview of the earliest cuisines of the ancient world. Part Two examines soup in the New World. Appendices detail vegetables and herbs used in centuries-old soup recipes and contains dozens of recipes from the medieval era through World War II"--Provided by publisher.
Victoria R. Rumble ; foreword by Sandra Oliver.
Includes bibliographical references (pages 247-264) and index.