Evolution Of Sauces Research Paper
The Evolution of Sauces “Sauce: (noun) 1. Any flavorful soft or liquid dressing or relish served as an accompaniment to food. 2. Stewed or puréed sweetened fruit often served with other foods.
3. Anything that adds zest, flavor or piquancy to something.” Culinary authors all seem to agree that there was once an insurmountable body of literature on the subject of cooking and gastronomy in ancient Greece. Although, little of it has ceased to survive, possibly due to the catastrophic fire that destroyed the library in Alexandria. However, amidst the written works which did survive was “Art of Cooking” compiled in Syracuse by Mithaecus in the fifth century B.C. In the fourth century B.C. a man known as Archestratus of Gela, from the ancient town of Sicily, traveled throughout the Mediterranean area as a self-proclaimed gastronomic philosopher. He curiously compiled his observations regarding the eating habits of other nations and set them to poetic verse. During this age sauces were more often thick, full of fat and used to smother ill-prepared dishes. However, I find it interesting that “Archestratus’s culinary style essentially called for …show more content…
It was a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carème is often considered as one of the first, internationally renowned celebrity chefs. It’s noted that during Careme’s claim to fame, he never gave any credit to his beloved mentor Laguipie’re. It seems odd as this was (is) the custom in the culinary world. Carème is further quoted as stating, “The Roman cuisine was fundamentally barbaric.” This contributed to Careme’s celebrity status, as well as, lend credence to the refusal of the French to admit any Italian influence on their
3. Anything that adds zest, flavor or piquancy to something.” Culinary authors all seem to agree that there was once an insurmountable body of literature on the subject of cooking and gastronomy in ancient Greece. Although, little of it has ceased to survive, possibly due to the catastrophic fire that destroyed the library in Alexandria. However, amidst the written works which did survive was “Art of Cooking” compiled in Syracuse by Mithaecus in the fifth century B.C. In the fourth century B.C. a man known as Archestratus of Gela, from the ancient town of Sicily, traveled throughout the Mediterranean area as a self-proclaimed gastronomic philosopher. He curiously compiled his observations regarding the eating habits of other nations and set them to poetic verse. During this age sauces were more often thick, full of fat and used to smother ill-prepared dishes. However, I find it interesting that “Archestratus’s culinary style essentially called for …show more content…
It was a grandiose style of cookery favored by both international royalty and by the newly rich of Paris. Carème is often considered as one of the first, internationally renowned celebrity chefs. It’s noted that during Careme’s claim to fame, he never gave any credit to his beloved mentor Laguipie’re. It seems odd as this was (is) the custom in the culinary world. Carème is further quoted as stating, “The Roman cuisine was fundamentally barbaric.” This contributed to Careme’s celebrity status, as well as, lend credence to the refusal of the French to admit any Italian influence on their