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Food historians tell us the history of soup is probably as old as the history of cooking.
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Inside, it looked more or less like a restaurant preparing itself for regular dinner service (dim lighting, candlelit tables), rather than the morose, clinical vision I had concocted of name tags, clipboards, and other trappings of business conferences.
People filed in one at a time and checked in with the hostess, who cleared their name from a list and handed them a card for keeping track of dates that night.
Broth [Pot-au-feu], bouillion, and consomme entered here.
Classic French cuisine generated many of the soups we know today.