{"product_id":"from-garum-to-mole-sauces-and-identity-in-the-western-world-paperback","title":"From Garum to Mole: Sauces and Identity in the Western World - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Donnelly\u003c\/b\u003e (Editor), \u003cb\u003eBeth M. Forrest\u003c\/b\u003e (Editor), \u003cb\u003eDeirdre Murphy\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003eThe 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, \u003cem\u003eFrom Garum to Mole\u003c\/em\u003e offers insights for scholars, chefs and cooks, and anyone who wonders about the meaning of what we eat.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eAndrew Donnelly\u003c\/strong\u003e is Assistant Professor of History at Texas Tech University. \u003cstrong\u003eBeth M. Forrest\u003c\/strong\u003e 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. \u003cstrong\u003eDeirdre Murphy\u003c\/strong\u003e is Professor of Liberal Arts and Applied Food Studies at the Culinary Institute of America.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 344\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.79 x 9.24 x 6.15 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 05, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":46424500568108,"sku":"9780190622107","price":51.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0618\/6260\/8940\/files\/oCNMLGpEj79780190622107.webp?v=1792478993","url":"https:\/\/littleredgeneralstore.com\/products\/from-garum-to-mole-sauces-and-identity-in-the-western-world-paperback","provider":"Little Red General Store","version":"1.0","type":"link"}