Part One: Histories of Sauce, Andrew Donnelly, Beth M. Forrest, and Deirdre Murphy1. Sauces and Condiments in the Middle Ages, Melitta Weiss Adamson2. Sauces: The Basis for Classic French Cuisine, Paul FreedmanPart Two: Sauces and the Self3. What's Roman About Fish Sauce?: Garum and Garum Containers in Early Roman Portugal, Joey Williams4. Sauces in Late Antiquity and the Ascetic Redefinition of the Discourse on Food, Health, and Pleasure, Emmanuelle Raga5. Salsa, Sugo, e Intingolo: Cooking Italian Identity in Artusi's La Scienza in Cucina, Fabio Parasecoli6. "It's Maple Syrup Time!": The Hard Work and Pure Pleasure of Real Maple Syrup in the Back-to-the-Land Movement, Deirdre Murphy7.

Bixa orellana in Belize: Flavoring Postcolonial Cuisine, Lyra Spang8. Sriracha and the Performance of IdentityPart Three: Sauces and the Other, Joshua Abrams9. A Matter of Haut Gout: The Ragout in English Print Culture, India Aurora Mandelkern10. Hot Sauce and Colonial Degeneracy: Making of the Self in the Eighteenth-Century French Caribbean, Maureen Costura11. "To Change This Sauce Would Be Little Short of Heresy": The Geopolitics of "Rancid" Olive Oil in Nineteenth-Century Spain, Beth M. Forrest12. Ketchup as a Vegetable: Condiments, Culture, and the Politics of School Lunch in Reagan's America, Amy BentleyPart Four: New Directions13. "Feeling-Up" the "Ingreasements" as Foundations of Sauces: The Culinary Gene in Austin Clarke's Pig Tails 'n' Breadfruit, Meredith E.

Abarca14. Mole Poblano: Profile of Taste and Culture in Mexico Through Digital History Analysis, Jeffrey M. Pilcher15. Mother of Whom, Exactly?: Toward a Science-Informed Sauce Curriculum, Jonathan Deutsch.