From Garum to Mole (Paperback)

Beth M. Forrest

ISBN 10: 0190622105 / ISBN 13: 9780190622107

Published by Oxford University Press Inc, New York, 2026

About this Item

Paperback. The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat. Editors Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy bring together leading scholars from across disciplines to consider the relationship between the sauces we eat and our cultural identities, beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.

Seller Inventory # 9780190622107

Bibliographic Details

• Title: From Garum to Mole (Paperback)
• Publisher: Oxford University Press Inc, New York
• Publication Date: 2026
• Language: English
• ISBN 10: 0190622105
• ISBN 13: 9780190622107
• Binding: Paperback
• Condition: new

About this title

Synopsis

The sauces we eat evoke emotions, define our meals, direct our conversations over those meals, and influence the way we think about ourselves and each other. Sauces, through their consumption and rejection, create bonds between peoples and distinguish outsiders. This multidisciplinary volume brings together leading scholars to reconsider sauces and identity beginning in the ancient Roman world and ending in the kitchens of modern homes, restaurants, and culinary schools. From garum, ketchup, and mole to olive oil, maple syrup, and even human sweat, the contributors examine critical parts of meals that are neither filling, sturdy carbohydrates, nor critical proteins, but complicated flavors that enhance the dining experience. They reflect on the cultures that produced and consumed sauces and how each one informs our understanding of those cultures. Featuring a foreword by prominent chef Ana Ros and peppered with recipes, From Garum to Mole offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.

About the Author

Andrew Donnelly is Assistant Professor of History at Texas Tech University. Beth M. Forrest is Professor of Liberal Arts and Applied Food Studies at the Culinary Institute of America, and past president of the Association for the Study of Food and Society. Deirdre Murphy is Professor of Liberal Arts and Applied Food Studies at the Culinary Institute of America.