The History of Sauces
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The History of Sauces
As in history, some say the Geeks was the being of civilization. They add an obsession with there reglious and philosophical meanings for there foods. Some of the earliest writing was written by the Geeks on food and how it should be used in ever day life. But little of it survived when war broke out in Egypt and the Alexandrian Library which housed the largest array of ancient text known was burn and half of it destroyed. The only fragments believe to have survived are called the “Art of Cooking” the author is unknown. It said “that sauces used oil and cheese and cultivated olives”.
The Romans the builders of an Empire the when from Asia Minor to present day England were rich on customs and food. The Roman believed in food was so strong that it is said that an Emperor debate on the floor of the Roman Senate over what sauce he should serve with his banquet. In Roman society spices were just as important and precious as gold and silver. Salt was the main way of persevering meat and fish. The old throwing salt of your shoulder comes form this time; it was meant to say if you can afford to spill it, you can just throw it over your shoulder like nothing.
A Roman citizen named Apicus was to have written a cooking book “Book of Apicius”. But most say that the author was unknown or that it was written century later. But we do know that he help set up schools for cooking and culinary ideas. Back in though day a cook was probably a slave and if the meal when will he was a hero, if not he would be beaten. After the decline of the Roman Empire this work was preserved by religious orders that would hand write the manuscript. When the printing press was invented it was printed in volume. And it is still in print in modern times.
The Roman used there sauces “Liquanum” was a term for a fish stock, that was used through out the empire. “Garum” was made by mixing fish entrails, honey, wine and olive oil. “Cumin” sauce was used for shellfish. “lus Candidum in Exlixam” was a white sauce for boiled foods. “Muria” was made with the dried ground fish with mustard power and olive oil. The Roman made use of wines and honey in there sauces to had color and make them sweeter to the taste.
About the same time line in the Far East, China began making Soy Sauce. Soy Sauce was made from a accident. The soybeans are brewed, then roasted wheat or barley is added and the fermentation process begins. Buddhist priests form Chine then introduce it to Japan. Through out the first century the two country began to developed different types for there own taste and culture.
The Japanese use two types. The light soy sauce is clearer and thin, it is used to season food without darkening its color. The darker is richer in flavor and gives a nice brown color to foods. The Chinese use three types. Light or pale it is the thinnest and is very light brown. It is used to preserve the flavor in the food. The dark is thick and caramel in color and it is used for braising. The black is the darkest; molasses is added for texture and for flavor.
Soy sauce make its way west by Dutch sailors. Who were in the orient trading for spices. In France the king Louis XIV is said “to have used it has his own secret seasoning”. It also made its way to Britain were it is used as a main ingredient of Worcestershire sauce.
After the fall of Roman Empire the Dark Age fell a pond Europe. When Charlmagne, conquered Gaul (present day France), he help set up some refinements. He allowed women to sit with man at the same table. He introduced that people ate with a knifepoint and not there bare hands. After his death know major influences effect the European cuisine for centuries
The Middle Ages when the Crusades were trying to liberate the Holy Lands, brought back with them many spices. The Saracens (Muslims) who were influenced with ancient Greek and India Cuisine were using many dishes that the European had not seen or were lost when the Roman Empire fell. The returning Crusades brought back: almonds, dates, the uses of vinegar, sugar in the form of sugar cane, nutmeg and cinnamon. The art of making sauce was still unknown the Medieval Europeans were still using bread to soak up the juices of meat and fish.
Then in the early 1500 a married between the nobles of France and Italy would help shape culinary for all time. When Catherine de Medici married Henry Duke of Orleans it brought Italian cooks and pastry makers to France. It is said that Bechamel Sauce one of the mother sauces was created then. But there are many other theories on that.
Then there is the three great one that helped build culinary