We're getting saucy with a discussion about the etymology and history of condiments -- from Roman garum to Worcestershire sauce, through Escoffier and seasonings, to the global implications of ketchup.
Sources for this episode:
Jurafsky, Dan. The Language of Food: A Linguist Reads the Menu
Bober, Phyllis Pray. Art, Culture, & Cuisine: Ancient & Medieval Gastronomy. U of Chicago P, 1999.
Curtis, Robert I. “In Defense of Garum”. The Classical Journal, Vol. 78, No. 3 (Feb. - Mar., 1983), pp. 232-240.
Corcoran, Thomas H. “Roman Fish Sauces”. The Classical Journal, Vol. 58, No. 5 (Feb., 1963), pp. 204-210.