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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.
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Food historians tell us the history of soup is probably as old as the history of cooking.
The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable.
Jujubes, licorice and marshmallows are a prime examples of ancient medicine becoming modern candy.
Conserves and preserves (fruit preserved in sugar) eventually became their own type of food; typically paired toast or spread between cookies and cakes.
candy bar prices candy butchers candy packaging colonial confectioners colonial chocolate makers early American candy(Colonial-1850s) modern American candy(1860s-1920s) Candy catalog (1949) conversation hearts cotton candy divinity dolly mixtures dragees Easter candy fondant fruit leather fudge Gibraltar rock Halloween candy halva horehound candy icing & frosting jelly, jams & preserves jelly beans While we Americans tend to think of candy in terms of supermarket and convenience stores displays, this sweet culinary family offers a much broader and complicated lineage.