From garum to mole sauces and identity in the Western world edited by Andrew Donnelly, Beth M. Forrest, Deirdre Murphy

Format:

Book

Author/Creator:

Andrew Donnelly

Contributor:

Donnelly, Andrew, 1987- editor.

Forrest, Beth M., editor.

Murphy, Deirdre, editor.

Language:

English

Subjects (All):

Food--Social aspects--Western countries--History.

Food.

Sauces--Western countries--History.

Sauces.

Sauces--Cross-cultural studies.

Food--Social aspects--History.

Western countries.

Genre:

Cross-cultural studies

Physical Description:

1 online resource

Other Title:

Sauces and identity in the Western world

Place of Publication:

Oxford University Press USA, 2026.

New York, NY Oxford University Press [2026]

Summary:

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 flavours 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

Contents:

Cover

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

Copyright

Dedication

Contents

Acknowledgments

Foreword

Slovenian Mole (serves 6)

Contributors

Introduction

Notes

Selected Bibliography

Part One: Histories of Sauce

1: Sauces and Condiments in the Middle Ages

From Fine Dining in Imperial Rome to Healthy Nutrition in Merovingian Gaul

The Earliest Collections of Sauce Recipes in Medieval Europe

Arab Dietetics and the Beginnings of European School Medicine

The European Regimen sanitatis

The Physician Magninus Mediolanensis and His Little Sauce-Book

The Sauces in Late Medieval Cookbooks

2: Sauces: The Basis for Classic French Cuisine

Medieval Sauces

Sauces and the Invention of Modern French Cuisine

The First Nouvelle Cuisine

"Classic" French Cuisine and the Second Nouvelle Cuisine

PART TWO: Sauces and the Self

3: What's Roman About Fish Sauce?: Garum and Garum Containers in Early Roman Portugal

The Distribution and Consumption of Garum

Amphora Production and the Roman Colonization of "Farther Spain"

Lusitanian Amphoras in Colonial Alentejan Contexts

Sites of Roman Identity, Amphoras, and Their Imitations

4: Sauces in Late Antiquity and the Ascetic Redefinition of the Discourse on Food, Health, and Pleasure

Sauces in Classical Literature: Cooks and Physicians

Sauces in the Ascetic Age

Concluding Remarks

5: Salsa, Sugo, e Intingolo : Cooking Italian Identity in Artusi's La Scienza in Cucina

Creating a National Culinary Language

The Long History of Sugo and Salsa

The Foreign Influences on the Food of Italy

The Tension Between Cosmopolitanism and Localism

Artusi's Sauces

6: "It's Maple Syrup Time!": The Hard Work and Pure Pleasure of Real Maple Syrup in the Back-to-the-Land Movement

The Sources and Their Users

"The Warmth and Security That Self-Sufficiency Can Give You"

Maple Syrup as Social Critique

Sweet Rewards

7: Bixa orellana in Belize: Flavoring Postcolonial Cuisine

History

Models of Nationalism

Cross-Cultural Saucier

Conclusion

8: Sriracha and the Performance of Identity

Diasporic Identity, Pan-Asian Immigration, and Asian Americanness

Growth and Foodie Culture

Backlash and Re-Marking of "Americanness"

PART THREE: Sauces and the Other

9: A Matter of Haut Gout : The Ragout in English Print Culture

10: Hot Sauce and Colonial Degeneracy: Making of the Self in the Eighteenth-Century French Caribbean

Colonial Saint Domingue

Ethnogenesis in Saint Domingue

Buffon's Theory

Disease in Saint Domingue

Disease, Passions, and Chili Peppers

Sugar and Cane Vinegar

Cuisine in Saint Domingue

Notes:

Includes bibliographical references and index

Description based on online resource; title from digital title page (viewed on May 14, 2026)

Other Format:

Print version:

ISBN:

9780190622138

019062213X

0190622113

9780190622114

OCLC:

1582165403

Publisher Number:

CIPO000370861

Access Restriction:

Restricted for use by site license