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Sauces: A Global History takes readers on a journey from fermented sauces in fifth-century China to present-day cuisine, where sauces that are barely recognizable as such - foams, ices, smokes - are found in the increasingly popular world of molecular gastronomy. It explores the development of the sauce-making art, from the use of simple bread thickeners to the smoother sauces we know today
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Book DetailsISBN: 9781780233512
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Maryann Tebben is Associate Professor of French at Bard College at Simon's Rock in Massachusetts, where she is the head of the Center for Food Studies.
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