It was a culinary ingredient, called for in almost every dish, including many sweets.It is possible that garum was also used as a table condiment, but the evidence for this is weak." ---Food in the Ancient World From A To Z, Andrew Dalby [Routledge: New York] 2003 (p.156) Related sauce? Aioli is what happens when garlic marries mayonnaise. Originally meant to accompany cod, this traditional Provencal sauce pairs remarkably well with eggs, meats and starchy vegetables.Tags: loveisrespect national teen dating abuse helplinegemma ward datingSexy aunty sex chat freeadult singles dating pearl city illinoisdouble your dating 5Free sexy 1 to 1 nude camsLive text sex chatting for freeGrannies phone chatmom is datingdating old girlfriends
One of the oldest sauce-type references (albeit fuzzy) is Ancient Roman Garum/Liquamen. Food historians tell us sauces were "invented" for many reasons. The French concept of "Mother Sauces" is an 18th century invention. Sauce has many defintions & uses, depending upon time & place. The history of modern French sauces begins with Francois La Varenne. Recommended reading The Saucier's Apprentice/Raymond Sokolov ---introduction traces the history of sauce through time; special emphasis on French sauces Sauces : Classical and Contemporary Sauce Making / James Peterson, 2nd edition (1998) --Chapter 1 features the history of sauces from ancient times to the 20th century (15 pages) A History of Cooks and Cooking, Michael Symons --Chapter 6: 'On the Physical and Political Consequences of Sauces' (10 pages) plus numerous references to sauce throughout this book. Larousse Gastronomique, any recent edition ---Recipes & history notes Le Guide Cuilinarie, Escoffier ---Recipes and notes The Sauce Bible: Guide to the Saucier's Craft, David Paul Larousse ---Recipes & notes First sauces?Its name was derived from a Greek term for a sort of fish, garos." ---An A-Z of Food & Drink, John Ayto [Oxford University Press: Oxford] 2002 (p.138) "Garum...a fermented fish sauce familiar in the Mediterranean world from the fifth century BC to the end of antiquity.This salty, fishy liquid was garum; the sold residue was allec.Both products had a strong smell, which no authors praise.Perhaps we should also include among the sauced dishes the pork chops in oignonnade (a puree of onions?), chicken with blanc-mange, mutton shoulder with capers, loin of veal 'mustardized'..powdered ginger, and myriad salted fish.in any case, it is clear that the concept of serving food with sauce had not taken hold in Rabelais's time, nor was it usual to build a sauce on a base of stock or coulis...Real change, in the sauce repetory, does not crop up in cookbooks until the following century." ---The Saucier's Apprentice: A Modern Guide to Classic French Sauces for the Home, Raymond Sokolov [Alfred A. 3-4) Garum & liquamen "Garum (also known as liquamen) was a powerfully pungent condiment used in ancient Greece and Rome.