Palatable Food
The creation of palatable foods can sometimes prove difficult, due to migration.
Therefore, many Americans brought bulk foods with them, during their Western
expansion. Some staple items during this period could have consisted of salted
meats, beans, flour, and any other items that have the ability to keep long term
without spoiling. We can only imagine how such meals would have tasted,
especially after eating the same thing for days at a time. However, one way to make
appealing and appetizing food, is through the use of condiments along with the fact
that canning jars help people store foods for lengthier periods.
Producing enjoyable edible meals would have been an ongoing issue in many
Western American mining towns such as Ouray, Colorado. ... Show more content on
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By the 19th century, Americans were able to enjoy a wide range of condiments,
which included pepper sauces, Worcestershire Sauce, mustard, mayonnaise, and
ketchup (Gerth and Lindsey, 2011:21). The Spanish and Africans brought hot
pepper sauces during their colonization and forced slavery, particularly to the
Mississippi Delta region (Snodgrass, 2004:157). Worcestershire Sauce was created
by Lea and Perrins, two British gentlemen, were tasked with trying to make an
Indian sauce with local English ingredients (Snodgrass, 2004:158). On the other
hand, mustard has several variations; however, these adaptations were only able to
come about after the successful grinding of mustard seeds into powder by a Mrs.
Clements of Tewkesbury, England in 1720. Maurice Grey and Auguste Poupon
blended wine, grape must, black, and brown mustard seeds from Dijon France in
1886. Americans learned to enjoy this fiery condiment after Francis French
created a milder flavored mustard (Jones, 1983:70; Smith, 2013:600; Snodgrass,
2004:158). It was either the Duc de Richelieu or his cook in 1756, who emulsified
egg yolks, oil, vinegar, and seasonings to create a mayonnaise (Smith, 2013:549;
Snodgrass, 2004:158). Ketchup is believed to have gotten its name from either
China, Java, or Indonesia in 1690. This oriental style of sauce came from both
preserved fish and fermented salt pickles. However, cooks in the United States
preferred to use tomatoes as the base for this sauce. The condiment gained popularity
after the Civil War, which also coincides with America s expansion into the West
(Gerth and Lindsey, 2011:21; Smith, 2013:502; Snodgrass,