A perpetual stew, also known as forever soup, hunter's pot or hunter's stew, is a pot into which foodstuffs are placed and cooked, continuously. The pot is never or rarely emptied, and ingredients and liquid are replenished as necessary. Such foods can continue cooking for decades or longer if properly maintained. The concept is often a common element in descriptions of

medieval In the history of Europe, the Middle Ages or medieval period lasted approximately from the 5th to the late 15th centuries, similarly to the post-classical period of World history (field), global history. It began with the fall of the West ...

inns Inns are generally establishments or buildings where travelers can seek lodging, and usually, food and drink. Inns are typically located in the country or along a highway. Before the advent of motorized transportation, they also provided accomm ...

. Foods prepared in a perpetual stew have been described as being flavourful due to the manner in which the ingredients blend together. Various ingredients can be used in a perpetual stew such as

root vegetables Root vegetables are underground plant parts eaten by humans or animals as food. In agricultural and culinary terminology, the term applies to true roots, such as taproots and tuberous root, root tubers, as well as non-roots such as bulbs, corms, ...

tuber Tubers are a type of enlarged structure that plants use as storage organs for nutrients, derived from stems or roots. Tubers help plants perennate (survive winter or dry months), provide energy and nutrients, and are a means of asexual reproduc ...

s (

potatoes The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

, yams, etc.) and various meats.

Historical examples

Perpetual stews are speculated to have been common in

medieval cuisine Medieval cuisine includes foods, eating habits, and cooking methods of various Culture of Europe, European cultures during the Middle Ages, which lasted from the 5th to the 15th century. During this period, Diet (nutrition), diets and cooking ch ...

, often as

pottage Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', w ...

pot-au-feu (, ; ) is a French cuisine, French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (''bouillon'') and then the meat (''bouilli'') and vegetables. The dish is familiar throughout France and has many r ...

: A batch of pot-au-feu was claimed by one writer to be maintained as a perpetual stew in

Perpignan Perpignan (, , ; ; ) is the prefectures in France, prefecture of the Pyrénées-Orientales departments of France, department in Southern France, in the heart of the plain of Roussillon, at the foot of the Pyrenees a few kilometres from the Me ...

from the 15th century until

World War II World War II or the Second World War (1 September 1939 – 2 September 1945) was a World war, global conflict between two coalitions: the Allies of World War II, Allies and the Axis powers. World War II by country, Nearly all of the wo ...

, when it ran out of ingredients to keep the stew going due to the German occupation.

Modern examples

Annie Rauwerda Discusses Perpetual Stew with News 12

The tradition of perpetual stew remains prevalent in South and East Asian countries. Notable examples include beef and goat noodle soup served by Wattana Panich in

Bangkok Bangkok, officially known in Thai language, Thai as Krung Thep Maha Nakhon and colloquially as Krung Thep, is the capital and most populous city of Thailand. The city occupies in the Chao Phraya River delta in central Thailand and has an estim ...

, Thailand, which has been cooking for over years , and oden broth from Otafuku in

Asakusa is a district in Taitō, Tokyo, Japan. It is known for Sensō-ji, a Buddhist temple dedicated to the bodhisattva Kannon. There are several other temples in Asakusa, as well as various festivals, such as . History The development of Asaku ...

, Japan, which has served the same broth daily since 1945. Between August 2014 and April 2015 a restaurant in New York City, United States, served a

master stock A master stock or master sauce () is a Stock (food), stock which is repeatedly reused to Poaching (cooking), poach or Braising, braise meats. It has its origins in Teochew cuisine and is typically used in Cantonese cuisine, Cantonese and Fujian cu ...

in the style of a perpetual stew for over eight months. In July 2023 a "Perpetual Stew Club" organised by the social media personality Annie Rauwerda held weekly gatherings in New York City to consume perpetual stew. Hundreds attended the event and brought their own ingredients to contribute to the stew. The stew lasted for 60 days.

References

{{DEFAULTSORT:Perpetual Stew Medieval cuisine Stews Duration

Historical examples

Modern examples

See also

References