RE: [CH] Chiles on the History Channel
Alex Silbajoris (asilbajo@hotmail.com)
Fri, 18 Aug 2006 12:08:40 +0000
google google google...
http://www.historychannel.com/americaneats/guide.jsp
Condiments
Wednesday, August 30 at 11:00pm ET
Throughout history, condiments have been versatile and delicious
accompaniments that add salt and moisture or spice up the flavor of food. In
the 13th century, "sauce hawkers" peddled their savory wares on Parisian
streets at dinnertime. Though considered an American invention, early
versions of ketchup can be traced back to European fish sauces used in the
18th century to help brine food and stop the growth of bacteria. Mustard
seeds were purportedly first brought to the city of Dijon and its
surrounding fields by Caesar. Mayonnaise was invented by the French chef of
Duc de Richelieu, who, after beating the British in 1756, created a victory
feast that included a sauce made of cream and eggs. Realizing there was no
cream in the kitchen, the chef substituted olive oil--our obsession with
mayonnaise was born. From soy sauce to maple syrup, today we find condiments
as varied as the people who live here.
Condiments
Thursday, August 31 at 3:00am ET
Throughout history, condiments have been versatile and delicious
accompaniments that add salt and moisture or spice up the flavor of food. In
the 13th century, "sauce hawkers" peddled their savory wares on Parisian
streets at dinnertime. Though considered an American invention, early
versions of ketchup can be traced back to European fish sauces used in the
18th century to help brine food and stop the growth of bacteria. Mustard
seeds were purportedly first brought to the city of Dijon and its
surrounding fields by Caesar. Mayonnaise was invented by the French chef of
Duc de Richelieu, who, after beating the British in 1756, created a victory
feast that included a sauce made of cream and eggs. Realizing there was no
cream in the kitchen, the chef substituted olive oil--our obsession with
mayonnaise was born. From soy sauce to maple syrup, today we find condiments
as varied as the people who live here.