Bone Broth - A History Worth Celebrating

Written by Alison Bell

Gulping down a warm, meaty, hearty, healthy broth has been a popular form of sustenance for as long as the world is old. Bone broth is an ancient elixir and the story of its origins are widespread. It’s quite difficult to pinpoint where it all began, because for virtually every culture around the world, since the beginning of recorded history, broths and soups were and still are a dietary staple.

Before bowls or pots were even invented, soups and broths were served as a key way for human beings to absorb nourishing vitamins and minerals. In the book, ‘Nourishing Broth’ by Sally Fallon Morell of Weston A Price Foundation, it is noted that “Native Americans boiled bones in water by putting hot rocks into baskets lined with clay…” that in Asia, bamboo tubes were sealed at the ends and used as a way to consume the hearty liquid, that Greeks were the first to use metal pots in which they would cook and serve their soup and that before these alternatives, people of all cultures probably would have dropped fire-heated rocks into the stomachs of slain animals.

In every culture, soups and broths were served as one of the very first, most effective forms of nutrition and it’s healing powers also quickly gained widespread recognition. To the Jewish, broth was referred to as ‘Jewish penicillin,’ in Asian countries such as Korea, China and Japan it’s medicinal qualities were boosted by the addition of local herbs and roots. It became not only a form of nutrition, but a means to treat ailments.

Once each culture discovered the wonders and true benefits of broth, they wanted to find a way to be able to make it portable. A long way from the glory and ease of Tupperware, our ancestors would have had to do a lot more improvising than we do today - and so it came to pass that the original ‘fast food’ was born.

Just like we do here at Broth of Life, our ancestors decided that the best way to transport broth, was to dry it out into a form that would easily transform back into a warm, silky, nutritional soup by simply adding hot water.

Again, I refer to ‘Nourishing Broth’ by Sally Fallon Morell of Weston A Price Foundation, in which the author mentions several ancient recipes. One, originating in the 14^th century, in which the ‘chef’ boiled beef until it fell apart, then dried it to be transported on horseback. Another, from 17th century England was said to be made from “neat feet and leg of beef… boiled to a great stiffness” and others carried titles such as; ‘veal glew,’ ‘cake soup,’ ‘cake gravy,’ ‘broth cakes,’ ‘solid soop,’ ‘portmanteau pottage,’ ‘pocket soup’ and ‘carry soup.’

Regardless of their names, their ingredients lists or their methods, all of these recipes were created with the same intentions - to nourish, to heal and to satisfy in a quick and easy fashion.

While society and humanity have come leaps and bounds over the centuries, many of our foods are now produced with chemicals and are far from the natural state our ancestors ate. This is one thing Broth of Life promise to never waver from – we guarantee there is nothing added to our product. Nothing hidden from the label. No thickeners, no anti clumping agents, no flavours, no colours, nothing but what you read on that label, nothing but pure organic natural ingredients, the same way as our ancestors. We pride ourselves on being the only bone broth company on the market to do this.

A few things that do remain just the same are our need for nourishment, for vitamins, minerals and for a nice warm brothee to warm the cockles of our hearts – or more historically,’ the kachels of our hearths!’ There is something to be said for a staple food that truly stands the test of time and if it’s survived generation after generation after generation, then surely, we’re onto a winner!

To give bone broth a try for yourself, order yours online now at brothoflife.com.au
If history is anything to go by, you might just fall in love.

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