The Origin and Evolution of Sauces

The term ‘sauce’ originates from the Latin word salsus, meaning ‘salted.’ Throughout history, sauces have been integral to cuisines worldwide, enhancing the flavor and visual appeal of dishes. The word ‘sauce’ entered the English language through Norman French, reflecting its deep-rooted culinary significance. One notable French contribution to the world of sauces is ‘tartare’ sauce. Traditionally, French tartare sauce is a robust blend of minced shallots and Dijon mustard, offering a sharper taste compared to its American counterpart.

Tartar sauce and the 'secret sauce' popularized in fast-food hamburgers share a common base: mayonnaise. For a healthier twist, light mayonnaise or plain low-fat yogurt can be used as substitutes. Adding a bit of chopped pickle can replicate the tangy essence that these sauces are known for. This adaptation not only reduces the calorie content but also retains the creamy texture and flavor that make these sauces so beloved. With the growing trend towards healthier eating, such modifications are becoming increasingly popular, demonstrating the timeless adaptability and enduring appeal of sauces in culinary traditions.
The Origin and Evolution of Sauces

Pizza: From Italy to International stage

Pizza was made with simple, all natural and healthy ingredients. Pizza was the perfect meal, providing a reasonable serving form all four food groups in one hand.

The earliest forms of pizza evolved from flat, unleavened bread cooked in mud ovens and topped with olive oil and native spices. An ancient food traces have been found during archeological digs in brick oven in Pompeii and Egypt-civilizations from over 279 years ago.

Traditional pizzas of Italy rely on the wonderful Mediterranean ingredients that are so plentiful – sun-ripened, tomatoes, golden olive oil, fresh herbs and cheeses are the most well known.

Pizza now has risen to become a sophisticated way to eat a wealth of delicious ingredients with exotic shellfish, oriental vegetables and spices. New York City is the home to the first pizzeria in America. The founding fathers of pizza were Italian immigrants but the ingredients they found in their new country differed from those they know in Naples.

In the past century pizza accompanied Italian migrants and now travels with professional pizza chefs. Pizza that used to be consumed by a migrant poor at home or during lunch breaks at work is now the food of everyone and consumed in a proper pizzeria.
Pizza: From Italy to International stage