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Condiments 22 Jan 2010
Why we use them to liven up food

Chutneys, pickles and mustards all come under the loose definition of condiments and can be used 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.

Ivan Day
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