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"Pocket soup" was carried by colonial travellers, as it could easily be reconstituted with a little hot water.
Canned and dehydrated soups were available in the 19th century.
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.
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.
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