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Condiments |
22ÌýJan 2010 |
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Why we use them to liven up food
Chutneys, pickles andÌýmustardsÌýall come under the loose definition of condiments and can be usedÌýto 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.
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