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From Garum to Mole: Sauces and Identity in the Western World - Softcover

 
9780190622107: From Garum to Mole: Sauces and Identity in the Western World
Softcover
ISBN 10: 0190622105 ISBN 13: 9780190622107
Verlag: Oxford University Press Inc, 2026

Inhaltsangabe

The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.

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Über die Autorin bzw. den Autor

Andrew Donnelly is Assistant Professor of History at Texas Tech University. Beth M. Forrest is Professor of Liberal Arts and Applied Food Studies at the Culinary Institute of America, and past president of the Association for the Study of Food and Society. Deirdre Murphy is Professor of Liberal Arts and Applied Food Studies at the Culinary Institute of America.

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Verlag
Oxford University Press Inc
Erscheinungsdatum
2026
Sprache
Englisch
ISBN 10 
0190622105
ISBN 13 
9780190622107
Einband
Taschenbuch
Anzahl der Seiten
328
Herausgeber
Donnelly Andrew, Forrest Beth M., Murphy Deirdre
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