Description
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.
Table of Contents
Part One: Histories of Sauce, Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy1. Sauces and Condiments in the Middle Ages, Melitta Weiss Adamson2. Sauces: The Basis for Classic French Cuisine, Paul FreedmanPart Two: Sauces and the Self3. What's Roman About Fish Sauce?: Garum and Garum Containers in Early Roman Portugal, Joey Williams4. Sauces in Late Antiquity and the Ascetic Redefinition of the Discourse on Food, Health, and Pleasure, Emmanuelle Raga5. Salsa, Sugo, e Intingolo: Cooking Italian Identity in Artusi's La Scienza in Cucina, Fabio Parasecoli6. "It's Maple Syrup Time!": The Hard Work and Pure Pleasure of Real Maple Syrup in the Back-to-the-Land Movement, Deirdre Murphy7. Bixa orellana in Belize: Flavoring Postcolonial Cuisine, Lyra Spang8. Sriracha and the Performance of IdentityPart Three: Sauces and the Other, Joshua Abrams9. A Matter of Haut Gout: The Ragout in English Print Culture, India Aurora Mandelkern10. Hot Sauce and Colonial Degeneracy: Making of the Self in the Eighteenth-Century French Caribbean, Maureen Costura11. "To Change This Sauce Would Be Little Short of Heresy": The Geopolitics of "Rancid" Olive Oil in Nineteenth-Century Spain, Beth M. Forrest12. Ketchup as a Vegetable: Condiments, Culture, and the Politics of School Lunch in Reagan's America, Amy BentleyPart Four: New Directions13. "Feeling-Up" the "Ingreasements" as Foundations of Sauces: The Culinary Gene in Austin Clarke's Pig Tails 'n' Breadfruit, Meredith E. Abarca14. Mole Poblano: Profile of Taste and Culture in Mexico Through Digital History Analysis, Jeffrey M. Pilcher15. Mother of Whom, Exactly?: Toward a Science-Informed Sauce Curriculum, Jonathan Deutsch
-
- 洋書電子書籍
-
モンゴルと北東アジアの安全保障
…
-
- 洋書電子書籍
- The Sex Lives of Ca…
