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Soup – a feel-good dish between the Stone Age and Tiktok
Molecular biologist Fritz fahrer in the taste laboratory at the University of Graz. photo
© 3sat/dpa
Decoratively prepared soups are going viral on the internet. This form of food already existed in the Neolithic Age. Constanze Grießler explores their history and diverse forms in her appetizing documentary “Spooned out – the comeback of the soup”.
They come from cubes, cans, jars or fresh from the pot: Soups have been prepared all over the world since the Neolithic Age, when people learned to control fire – with almost every ingredient imaginable. Today they are experiencing a revival on Internet platforms such as Tiktok and YouTube. The documentary “Spooned Out – The Comeback of Soup” by Constanze Grießler on Tuesday at 10:55 p.m. on 3sat is dedicated to the exciting history of this original element of the kitchen.
It almost seems as if the Viennese filmmaker (“Less is more”) wanted to advertise the dishes that can be easily prepared in a single vessel. And encourage people who often indulge in fast food to eat again themselves. Because soups, which remind many of their own childhood, are generally very healthy. And what’s more, the perfect leftover meal that you can’t go wrong with. Grießler provides information about the numerous possible uses, not just at home, through visits to places such as a Buchinger clinic in Geras Abbey (Austria’s Waldviertel), a Vietnamese restaurant and soup buses for the poor in Vienna. Experts also have their say.
The molecular biologist Fritz fahrer, head of the taste laboratory at the University of Graz, is responsible for the scientific part. Driver explains nutritional values - and points out that in Europe it was originally chefs during the Renaissance who brought the soup from the cities of northern Italy to France, where it was then refined. This is how the clear bouillon with garnish was created – which was highly valued by the nobility at the courts. At the other end of the social scale, homeless people today, not only in the metropolis of Vienna, are happy about hearty soups of all kinds that Caritas volunteers distribute to them on the street from the bus.
“De goldene Joich” is a classic of kosher cuisine – a chicken soup that Jews traditionally enjoy on the Sabbath and holidays. “Pho” – which simply means soup – has long been considered a cult dish, and not just in its country of origin, Vietnam. This hearty comfort food with lots of fresh herbs and spices needs to simmer for hours to develop its flavors. And then serve as a refreshment for connoisseurs from breakfast to dinner.
The leader and participants of a Buchinger cure are convinced that soups are a great way to reduce weight and promote health. The star chef Max Stiegl, on the other hand, loves the liquid dish as a veritable cultural asset. For example, he offers Pannonian fish soup, which originally comes from Burgenland, with zander. And since the pandemic, when more people were cooking again, internet-savvy young women have been posting their favorite decorative soups in large quantities. To make her followers’ mouths water.
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