Sauces [electronic resource] : a global history

Sauces [electronic resource] : a global history / Maryann Tebben.
Tebben, Maryann Bates,
London : Reaktion Books, 2014.
Electronic Resource
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OverDrive, Inc.
1 online resource (158 pages) : illustrations (chiefly color).
Series Statement
Edible series
Uniform Title
  • Electronic books.
  • History.
Bibliography (note)
  • Includes bibliographical references (pages 150-151) and index.
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.
  • 1780234139
  • 9781780234137
Tebben, Maryann Bates, author.
Sauces [electronic resource] : a global history / Maryann Tebben.
London : Reaktion Books, 2014.
Type of Content
Type of Medium
Type of Carrier
online resource
Edible series
Includes bibliographical references (pages 150-151) and index.
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.
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Print version: 9781780234137 (OCoLC)870663896
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