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Soup as CultureThis article was originally published on the Acclaro blog.
Category: Culture
"A soup like this is not the work of one man. It is the result of a constantly refined tradition.
There are nearly a thousand years of history in this soup."
- Willa Cather, Death Comes for the Archbishop (1927)
Soup is the history and soul of a culture. There are thousands of different types of soup, each
distinctive and each defining a culture. Think about different countries and then think of the
soup associated with each one: Russia. France. Japan. Mexico. Thailand. Did you smell borscht,
French onion soup, menudo, miso and tom yum? Plus, within each country, there are regional
soups. In the States, we have clam chowder from New England, gumbo from New Orleans, and
chili from the Southwest. Hungry yet?
Recently, the Acclaro San Francisco team went to Frugal Foodies in Berkeley and prepared a
meal together (a four-course meal disguised as a team-building exercise!). Wearing our new
Acclaro aprons and wielding knives, graters, spatulas, and whisks, we whipped up our lunch in
just over an hour.
Lunch consisted of:
Wild greens salad with persimmons and pomegranate seeds
6. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to
simmer before continuing.)
7. Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.
Serves 14 (have a party!)
About Acclaro: Acclaro is an international translation and localization company that helps the world’s leading brands succeed across cultures. We specialize in website translation, marketing translations, document translation and software localization to give clients an authentic voice in key language markets.
North America: 1-866-468-5106 Worldwide: +1-914-468-0222 www.acclaro.com [email protected]