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Metaphors in the Soup Pot

If it’s autumn, it’s time for soup!

Autumn is calling us to come in, get those woolies and warm socks from the bottom drawer. When it gets dark earlier in the day, soup calls.

The story of good soup—in its early round pots or in today’s shiny all-dressed flat-bottomed brands—remains a favorite subject of story writers everywhere.

When the aroma of fresh vegetables boiling for soup fills any everyday kitchen, the aroma signals a sigh and a feeling of “coming home”. That familiar smell brings some satisfaction and calm about food and eating of course. But it is also satisfaction with life in general. A pot of soup and a good story can do that.

Soup stirs the literary in us.

The soup pot and crucible are often used interchangeably as over-worked metaphors of two seemingly opposite truths:

• The ingredients in a soup can be cooked together and processed into one thick and delicious liquid – like the melting pot soup image of America’s early days.

• Or, ingredients, such as vegetables, can he add to broth, remain distinct, and all the while contribute to the rich general flavors in the soup. This version is also called the melting pot of America but with respect for its many separate contributions.

Soup pots are a popular metaphor because there are stories and myths about food being created (or invented) in a big pot – probably since the beginning of time. And food has always been a popular subject for stories, whether telling, reading or watching a story.

Ancient storytellers wrote myths to evoke ways to answer the big questions – why is the sky blue, why are seas salty? Each of these myths about salt, however outrageously illogical, leaves one with a new respect for the magic of this simple compound element of salt. No soup can live without it.

Perhaps not extolling the wonders of salt, yet the poet Owen Meredith praised the power of good food back in 1860:

We can live without friends; we can live without books;

But civilized man cannot live without cooks.

He can live without love — what is passion but weeping?

But where is the man who can live without eating?

Old soup pots, with round bottoms are coming back here and there today. And old super accounts are even more plentiful. There must be thousands of versions of Stone Soup – told in schools, churches, homes – all because of the sense of community that making soup creates.

A contemporary food writer, Calvin Trillin, used one of his stories to present his all-out campaign to make “Spaghetti Carbonara” the national food over the usual turkey on Thanksgiving. In his story, Trillin provides hilarious supporting evidence in his descriptions of Christopher Columbus, being from Genoa and all, enjoying a good taste for cheese, pancetta bacon, and pasta.

Stories spring up in kitchens. Stories land in the middle of dinner conversations. A natural conversation starter is usually “can I have the recipe for this delicious dish?” But while a great recipe is a treasure, it’s the story surrounding it that is most entertaining and enlightening.

Next time you dig out soup, tell your family a story. Or read one – “Spaghetti Carbonara” by Calvin Trillin is a good starter.

Or, read the old food story told by eighteenth-century English essayist Charles Lamb about the history of roasting a pig. His story delights in describing a certain eldest son of a Chinese man – 60 or 70 thousand years ago – accidentally setting fire to the pig house and delighting in licking his fingers after pulling a pig out of the fire. Accidental fires could not continue to be the only way to roast pigs, so soon people began to extract iron and mold it into cauldrons and pots.

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