Antisoup

Antisoup is a culinary movement that emerged in the mid-20th century, primarily as a reaction against the growing popularity of soups as a meal. The term "antisoup" was first coined by food writer and critic, Elizabeth David, in her 1954 book "French Country Cooking". David's work was instrumental in promoting the idea that soups, particularly cream-based ones, were an indulgence to be avoided.

Proponents of antisoup argue that soups are an over-reliance on carbohydrates and starchy ingredients, which can lead to an energy crash and an overall imbalance of nutrients. They also claim that soups often lack the essential textures and flavors found in a balanced meal.

The antisoup movement gained momentum in the 1960s and 1970s as a response to the rise of processed food and the growing reliance on soup as a convenience meal. Antisoup advocates encouraged people to adopt a more varied and less liquid-based approach to meals, emphasizing the importance of protein, vegetables, and whole grains.

Not all antisoup proponents agree on what constitutes an ideal meal, but many share a disdain for creamy soups and a preference for heartier, more filling-based dishes. Antisoup has also influenced the way people approach meal planning and preparation, encouraging experimentation with new ingredients and cuisines.

It is worth noting that the antisoup movement remains a fringe phenomenon, and many people still enjoy soups as a comforting and satisfying meal option. Despite its limitations, the antisoup movement has contributed to a broader cultural conversation about food, health, and culinary innovation.