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 Helpwriting.net ...
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,
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