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Condiments |
26 Dec 2008 |
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 Why we use them to liven up food.
If your fridge is full of left-overs from yesterday’s festivities, then it’s likely you’ll be looking for chutneys, pickles or mustards – all of which come under the loose definition of condiments – to liven up any unappetising meat. Ivan Day is the author of ‘Cooking in Europe 1650- 1850’ and was keen to explain to Caz Graham that we’ve had an exciting and varied relationship with the condiment shelf – but it’s one we have almost forgotten.
Photography courtesy of Ivan Day
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