Sauces: A Global History takes readers on a journey from fermented sauces in fifth-century China to present-day cuisine, where sauces that are barely recognizable as such – foams, ices, smokes – are found in the increasingly popular world of molecular gastronomy. It explores the development of the sauce-making art, from the use of simple bread thickeners to the smoother sauces we know today
By:
Maryann Tebben Imprint: Reaktion Books Country of Publication: United Kingdom Dimensions:
Height: 197mm,
Width: 120mm,
Spine: 20mm
Weight: 363g ISBN:9781780233512 ISBN 10: 1780233515 Series:Edible Pages: 128 Publication Date:01 December 2014 Audience:
General/trade
,
ELT Advanced
Format:Hardback Publisher's Status: Active
Maryann Tebben is Associate Professor of French at Bard College at Simon's Rock in Massachusetts, where she is the head of the Center for Food Studies.