Sauces [electronic resource] : a global history

Title
Sauces [electronic resource] : a global history / Maryann Tebben.
Author
Tebben, Maryann Bates,
Publication
London : Reaktion Books, 2014.
Electronic Resource
Access eNYPL

Details

Additional Authors
OverDrive, Inc.
Description
1 online resource (158 pages) : illustrations (chiefly color).
Series Statement
Edible series
Uniform Title
Edible.
Subject
Genre/Form
  • Electronic books.
  • History.
Bibliography (note)
  • Includes bibliographical references (pages 150-151) and index.
Contents
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.
ISBN
  • 1780234139
  • 9781780234137
Author
Tebben, Maryann Bates, author.
Title
Sauces [electronic resource] : a global history / Maryann Tebben.
Imprint
London : Reaktion Books, 2014.
Type of Content
text
Type of Medium
computer
Type of Carrier
online resource
Series
Edible series
Edible.
Bibliography
Includes bibliographical references (pages 150-151) and index.
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.
Source of description
Print version record.
Connect to:
Added Author
OverDrive, Inc.
Other Form:
Print version: 9781780234137 (OCoLC)870663896
Branch Call Number
eNYPL Book
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