Garum: Roman Empire’s Fermented Fish Sauce
The Roman Empire’s Obsession with Fish Sauce In ancient Rome, a certain fish-based liquid transformed how people seasoned their meals. ...
Tag: Sauce
19th-Century Parisian Cafés and Intellectual Eating
Parisian Cafés and Intellectual Eating: A Cultural Revolution in Every Cup In 19th-century France, the Parisian café became a powerful ...
Rise of Bistro Culture Post-1870
Bistro Culture: A Post-1870 Tradition That Changed How France Eats Bistro culture began to take shape after 1870, and it ...
Careme’s Codification of Grand Cuisine
The Man Behind the Toque: Who Was Marie-Antoine Carême? Carême’s codification of grand cuisine transformed the way professional kitchens operated, ...
Medieval Use of Cinnamon in Meats
Spices and Surprises in the French Middle Ages When we think of medieval France, we usually picture castles, knights, and ...
