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Sauces
Sauces: A Global History | Maryann Tebben
5 posts | 1 read | 1 to read
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 countrys 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 smokesbarely recognizable as saucesthat are found in the increasingly popular world of molecular gastronomy. Tebben also investigates the many controversies that have sprung up around sauceshow salsa has overtaken ketchup in popularity in the United States, and how British Worcestershire sauce actually originated in Indiaand 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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blurb
Lindy
Sauces: A Global History | Maryann Tebben
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It turns out there are differences between Canadian and American versions of McDonalds Big Mac special sauce, (which is mayo, chopped pickles, mustard, white vinegar, paprika, garlic & onion powders, plus xanthan gum & a few preservatives). In the US it also contains additional ingredients: high fructose corn syrup, caramel colour & more preservatives.

Exbrarian Everything in the US contains more sugar, salt, fat and preservatives than necessary. If ever any Americans needed a good reason to learn to cook. I was born in the wrong place. 12mo
Lindy @Exbrarian I hope you like to cook. 👨‍🍳 12mo
Exbrarian @Lindy I do like to cook! 12mo
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Lindy @Exbrarian 👍 12mo
Tonton @Lindy I think there are regional differences within the US as well. 12mo
Lindy @Tonton That sounds reasonable. 12mo
Tanisha_A @Exbrarian How well that has been informed in Michael Pollan's documentary Cooked. If you are interested in knowing nature's relationship with food, you should watch it. :) 12mo
Lindy @Tanisha_A I‘ve been wanting to watch that documentary series. I enjoyed the book 12mo
LA_Mead That was a great book! Another great read: 12mo
Lindy @LA_Mead Agreed! Food writing is my jam. Well, one of many. 12mo
saresmoore ‘Merica. 12mo
Serotonin 🤔 12mo
47 likes12 comments
quote
Lindy
Sauces: A Global History | Maryann Tebben
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The key to ketchup‘s popularity in the late 19th century was its adaptability, both in terms of ingredients and use. Mushroom and walnut ketchups, with or without anchovies, were popular until early 19th century recipes began to include tomatoes.

mdhughes72 I once ‘enjoyed‘ banana ketchup in the Philippine islands. 12mo
Lindy @mdhughes72 Better you than me. 🍌 12mo
LeahBergen Is that like Worcestershire sauce? 12mo
LeahBergen I thought it would be gross but the recipe makes it sound good. Mind you ... I DO like things like Worcestershire sauce and HP Sauce. 😄 12mo
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review
Lindy
Sauces: A Global History | Maryann Tebben
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Mehso-so

I hadn‘t yet seen the topic of sauces explored in any detail, so that made this little book really interesting. Unfortunately, flaws prevent me from recommending it wholeheartedly:
Repeated info, as if each chapter was meant to be independent.
Lacklustre photos (see above).
No glossary, or even consistent explanations within the text, re sauces mentioned & their ingredients. ie: White sauce is said to be a simplified béchamel, but not how or why.

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Lindy
Sauces: A Global History | Maryann Tebben
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Celery sauce was a common condiment in the American 19th century, & one of the core products of the Heinz & Noble Co at the launch of their first commercial line in 1871. Before ketchup became their mainstay, Heinz continued to manufacture celery sauce & promote it as a healthy food, since celery was believed to be good for brain & nerve function.

saresmoore Interesting! Do you know if celery is actually beneficial? I thought it was comparable to iceberg lettuce in nutritional value. 12mo
Lindy @saresmoore Not sure. It probably depends a lot on the quality of the soil where it‘s grown, but I think it has more vitamins and minerals than iceberg lettuce. 12mo
Soubhiville Huh. I have heard that celery has so few calories that chewing it burns more than it contains. Also, the fiber is extremely good for digestion. No idea if those things are true... 🤣 12mo
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Lcsmcat How bizarre! 12mo
Lindy @Soubhiville I‘ve heard that too, about the chewing and the calories. I like celery, so I will eat it regardless of whether the calories thing is true. A friend told me that his mom would get him to peel all the fibres off each stalk when he helped her prepare raw veggies before her guests arrived. 12mo
Lindy @Lcsmcat I wonder what it tasted like? 12mo
Lcsmcat @Lindy Me too! Kind of peppery, maybe? Good celery has a bit of a Spivey taste to me. 🤷🏻‍♀️ 12mo
Lindy @saresmoore @Soubhiville @Lcsmcat Recipe from an American Civil War forum: “Celery Sauce. Wash and pare a large bunch of celery very clean, cut it into little bits, and boil it softly till it is tender; add half a pint of cream, some mace, nutmeg, and a small piece of butter rolled in flour, then boil it gently. This is a good sauce for roasted or boiled fowls, turkeys, partridges, or any other game.” 12mo
Lcsmcat @Lindy The first one to try it, report back! I‘ve got a business dinner tonight so I won‘t be cooking, but maybe on the weekend I‘ll give it a try. 12mo
Lindy @Lcsmcat It sounds like cream of celery soup. I will keep you posted. 12mo
Soubhiville Well, that sounds pretty good to me! I like celery too, both the flavor and the crunch 😋 12mo
54 likes11 comments
blurb
Lindy
Sauces: A Global History | Maryann Tebben
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Ubiquitous #Genji: In the section about soy sauce in this history of sauces, it‘s mentioned that the “11th-century Tale of Genji included references to miso and hishio (meat and fish sauces) used as condiments at court banquets.”

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