{"product_id":"from-garum-to-mole-sauces-and-identity-in-the-western-world","title":"From Garum to Mole: Sauces and Identity in the Western World","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eWhy do certain sauces inspire loyalty, nostalgia, or even outrage? This interdisciplinary collection approaches sauces not merely as accompaniments but as artifacts that help define identity, belonging, and taste across centuries and continents. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eBringing together historians, anthropologists, food scholars, and culinary professionals, the fifteen essays examine subjects ranging from Roman garum and medieval sauces to Italian sugo, Mexican mole, maple syrup, Sriracha, olive oil, and ketchup. Along the way, contributors explore how condiments and flavorings become entangled with questions of migration, nationalism, class, religion, and cultural memory. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003eEdited by a historian and two food studies scholars, and featuring a foreword by chef Ana Roš, \u003c\/span\u003e\u003cspan\u003eFrom Garum to Mole\u003c\/span\u003e\u003cspan\u003e combines rigorous research with an accessible curiosity about everyday foods. Particularly notable are contributions from historians including Paul Freedman, Amy Bentley, Fabio Parasecoli, Jonathan Deutsch, and Jeffrey Pilcher, and others whose work has helped shape the modern field of food studies. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp dir=\"ltr\"\u003e\u003cspan\u003ePeppered with recipes and written for readers interested in culinary history as much as cooking itself, \u003c\/span\u003e\u003cspan\u003eFrom Garum to Mole\u003c\/span\u003e\u003cspan\u003e offers a thought-provoking look at some of the most influential – and often overlooked – elements of the table. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003ePaperback.\u003c\/p\u003e","brand":"UOX","offers":[{"title":"Default Title","offer_id":41547745099909,"sku":"Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy, editors","price":29.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0297\/5046\/0549\/files\/GarumMoleCover.jpg?v=1781438212","url":"https:\/\/www.kitchenartsandletters.com\/products\/from-garum-to-mole-sauces-and-identity-in-the-western-world","provider":"Kitchen Arts \u0026 Letters","version":"1.0","type":"link"}