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Metaphors in the Soup Pot
If it’s fall, it’s time for soup!
Fall beckons us to come inside, grab a sweater and warm socks from the bottom drawer. When darkness comes early in the day, the soup sings.
The story of the perfect soup—in its original round pots or in today’s glossy, all-you-can-eat variety—remains a favorite topic for essayists everywhere.
When the smell of fresh vegetables attacking the soup fills every kitchen every day, the smell suggests a sigh and a feeling of “coming home.” That familiar smell brings a kind of satisfaction and motivation to food and eating. But it’s also fun for life. A pot of soup and A good story can do that.
Soup stirs up notes in us.
The soup pot and melting pot They are often used interchangeably as overused metaphors for two seemingly contradictory truths:
• The ingredients in a soup can be cooked together and made into one thick and delicious liquid – like the soup image of the early days of America.
• Or, ingredients, such as vegetables, can be added to the soup, to be different, and always help to make the soup more delicious. This version is also called America’s melting pot but in honor of its diverse contributions.
Soup pots make a popular metaphor because there have been stories and legends about food being made (or made) in a large pot – probably since time immemorial. And food has always been popular in the news, whether it’s talking, reading, or watching the news.
Mythologists of old wrote myths to find ways to answer big questions – why is the sky blue, why is the ocean salty? Each of these myths about salt, no matter how absurd, leave someone with a newfound respect for the magic of this simple salt. No soup is complete without it.
Perhaps you don’t appreciate the wonders of salt, but poet Owen Meredith praised the power of good food back in 1860:
We may be without friends; we may be without books;
But a civilized man cannot live without cooks.
They can be without love – what is desire but to be happy?
But where is the person who can live without eating?
Old soup pots, with round bottoms are making a comeback here and there today. And old soup stories abound as well. There must be thousands of translations of Stone soup – told in schools, churches, homes – all because of the social culture that cooking soup creates.
Today’s food writer, Calvin Trillin, used one of his articles to promote his campaign to make “Spaghetti Carbonara” a national dish in the traditional Turkish style for Thanksgiving. In his essay, Trillin provides some surprising evidence to support his description of Christopher Columbus, from Genoa and all, enjoying the taste of cheese, pancetta bacon, and pasta.
The story begins in the kitchen. The news comes up in the middle of the dinner conversation. A natural conversation starter is often “can I get the recipe for this delicious dish?” But even with the best recipes and resources, it’s the surrounding story that is the most interesting and enlightening.
Next time you make soup, tell your family the story. Or read one – Calvin Trillin’s “Spaghetti Carbonara” is a good start.
Or, read an old food story told by 18th century English writer Charles Lamb about the history of roasting pork. His story delights to describe a Chinese man’s eldest son – 60 or 70 thousand years ago – accidentally burning down a pig’s house and delighting in licking his fingers after pulling the pig out of the fire. Accidental fires were no longer the only way to roast pigs, so soon people began collecting iron and molding it into bowls and pots.
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