Sauces: a global history

by Tebben, Maryann Bates

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Title Statements

Full title :Sauces : a global history / Maryann Tebben.

Summary

Where would eggs benedict be without hollandaise, spaghetti without Bolognese, tortilla chips without salsa, or French fries without ketchup? A world without sauces is a dull and dry world indeed. But what exactly are sauces? How did they become a crucial element in every country's cuisine? Maryann Tebben answers these questions in this flavorful history, giving sauces their due as a highly debatable but essential part of our culinary habits. Tebben begins in fifth-century China with its many fermented sauces, then follows them along trade routes from East to West as they become a commodity and helped seafarers add flavor to their rations. Tracing the evolution of food technology, she explores the development of the art of sauce creation and examines the foams, ices, and smokes-barely recognizable as sauces-that are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauces-how salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in India-and offers tantalizing historical comparisons such as that between ketchup and Tabasco. A charming look at the source of soy sauce, mole, beurre blanc, and more, Sauces will please expert chefs and novice sauciers alike.

Edition Statements

Publication Date:2014.

Publication Statements

Publisher(s):Reaktion books
Place of Publication:London
Language:eng
Publication Date:2014.

The Physical Object

Description:1 online resource (158 pages) : : illustrations (chiefly color)

Edition Identifiers

ISBN:1780234139, 9781780234137
oclc:ocn914328608
LC Classification:TX819.A1
Dewey Decimal:641.81/4

Cover -- Sauces: A Global History -- Imprint Page -- Contents -- Introduction -- 1. The Origin and Conception of Sauce -- 2. Condiment Sauces -- 3. French Sauces -- 4. Gravy: Sauce for Meat, Sauce for Pasta -- 5. Odd Sauces -- 6. Global Variations and National Identity -- Recipes -- References -- Select Bibliography -- Websites and Associations -- Acknowledgements -- Permissions -- Photo Acknowledgements -- Index.