The History of Sauces
The word “sauce” is a French word that means a relish to make our food more appetizing. Sauces are liquid or semi-liquid foods devised to make other foods look, smell, and taste better, and hence be more easily digested and more beneficial. Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn’t last long. Sauces and gravies were used to mask the flavor of tainted foods.
Just go learn more about the history of sauces. Really.
fish sauce lasts long unrefridgerated
That article was shallow and Eurocentric. Who needs a history of grease and butter mixed with salt!
Here is an interesting article on the history of fish sauce http://www.american.edu/TED/vietnam-fish-sauce.htm Here is one about Korean sauce http://www.chowdc.org/Papers/Hepinstall%202004.html Interesting tidbit about Ketchup: The word ketchup is derived from the Chinese ke-tsiap, a pickled fish sauce. It made its way to Malaysia where it became kechap and ketjap in Indonesia. F. & J. Heinz Company began selling tomato ketchup in 1876.
And the two most important sauces: Soya Sauce: http://www.thesoydaily.com/SFC/Fsoyfoods421.asp Getting Sauced: http://www.thestranger.com/seattle/Content?oid=31827
Saucy!
Speaking of… lay off the sauce, Wes.