Yonke into yokudla emhlabeni inososo wayo kazwelonke, futhi kwesinye isikhathi ngisho nokuningi. I-Sauce akuyona nje ukwengeza noma ukuhambisana nesitsha, ibhalansi elintekenteke lama-flavour nendlela yokwenza isidlo singanqobeki. Ngesikhathi esifanayo, i-sauce akufanele icace ngaphezu kwesithako esiyinhloko, kodwa ngesikhathi esifanayo, idinga ukuba nokunambitheka okungenakulibaleka futhi ivelele phakathi "kwabafowabo" bayo.
Ongoti abakhulu nabadali bamasoso, amaFrance akholelwa ukuthi leli gama livela kwelithi “salire” - “ukunonga ukudla ngosawoti.” Kepha naseRoma lasendulo kwakusetshenziswa izingqayi ze-salsa, ezikhona ezikhathini zanamuhla. Lapho-ke leli gama lalisho ukudla okunosawoti noma okufakwe emanzini anosawoti, manje lokhu kuyingxube yemifino eqoshiwe enikezwa isitsha, kwesinye isikhathi i-salsa igaywa ngesihlungo esihle futhi iyafana ngokufana nososo wendabuko.
Kepha amaFrance anikeze isihloko sabasunguli bososo ngesizathu. Futhi yize izwe ngalinye belilokhu likhona futhi likhona nososo walo owehlukile, amaFulentshi anazo ezinqolobaneni zawo zokupheka amasosi, akhiwa amakhosi endawo. Futhi leli lizwe ngeke ligcine lapho.
Ngokwesiko lokupheka laseFrance, amasoso aqanjwa ngegama lomlobi wawo noma umuntu othile odumile. Ngakho-ke kukhona usoso oqanjwe ngoNgqongqoshe uColbert, umbhali uChateaubriand, umqambi u-Aubert.
Isosi ye-bechamel edumile emhlabeni wonke ibizwa ngegama likaLouis de Bechamel, umbhali walesi sidlo, indodana yesazi esidumile saseFrance kanye nesazi se-ethnographer uCharles Marie François de Nointel. I-Subiz onion sauce yasungulwa nguPrincess Soubise, futhi imayonnaise ibizwa ngegama lomkhuzi uLouis waseCrillon, umbusi wokuqala waseMahon, owahlonipha ukunqoba kwakhe wenza idili lapho zonke izitsha zaziphakelwa khona ngesoso eyenziwe ngemikhiqizo yabanqobi. isiqhingi - amafutha yemifino, amaqanda kanye nejusi lemon. Isoso ye-Maoisky ngesiFulentshi yabizwa ngokuthi imayonnaise.
Futhi, amagama amasoso anikezwa ngokuhlonishwa kwamazwe noma abantu - ama-sauces amaDashi, isiNtaliyane, isiPutukezi, isiNgisi, isiBavarian, isiPolish, isiTatar, isiRashiya. Yiqiniso, akukho lutho lwezwe kulawa ma-sauces, aqanjwa amaFulentshi ngesisekelo semibono eyiphutha mayelana nokudla okunomsoco kulawa mazwe. Ngokwesibonelo, isoso enama-capers namakhukhamba yayibizwa ngokuthi isiTatar, njengoba amaFulentshi akholelwa ukuthi amaTatar adla le mikhiqizo nsuku zonke. I-sauce yaseRussia, ephekwe ngesisekelo semayonnaise kanye nomhluzi we-lobster, yaqanjwa kanjalo ngoba i-caviar encane yengezwa ku-sauce - njengoba amaFulentshi akholelwa, abantu baseRussia abadla ngezinkezo.
Ngokungafani nesiphithiphithi senhloko-dolobha namazwe omhlaba, amaFulentshi ngeke awadide amasoso awo alungiselelwe ezindaweni ezihlukahlukene zezwe ngamagama noma ngokunambitha. I-Breton, i-Norman, i-Gascon, i-Provencal, i-Lyons - yonke iyingqayizivele futhi ayinakulinganiswa futhi ilungiselelwe ngesisekelo saleyo mikhiqizo eyisici sesifundazwe noma isifunda esithile.
Ngaphezu kwamagama ezindawo, nososo baphinde banikezwa ubuchwepheshe, izakhiwo zezindwangu (ngokwesakhiwo sososo) nezinqubo ezazibandakanyeka ekuzilungiseleleni kwazo. Isibonelo, idiplomat, ezezimali, usilika, usoso we-velvet. Noma usoso we-remoulade odumile - kusuka esenzweni remoulade (ukuvuselela, ukubhebhethekisa, engeza umfudlana we-asidi).
Esinye isigaba samagama sihlonipha isithako esiyinhloko sososo: pepper, chives, parsley, mustard, orange, vanilla nabanye.
Isinaphi
Isinaphi yisosi ebabayo, ngokwesiko hhayi nje ukuhambisana nezitsha, kepha futhi ukufaka izindlela zokupheka zemithi yendabuko. Izinhlobo zesinaphi zaseYurophu zinokunambitheka okuncane, okumnandi. Isinaphi esithandwa kakhulu yi-Dijon, iresiphi eyasungulwa umpheki uJean Nejon waseDijon, owathuthukisa ukunambitheka ngokufaka uviniga ngejusi lamagilebhisi omuncu.
Isinaphi akuyona inkathi entsha; iye yasetshenziswa cuisine Indian ngisho ngaphambi kwenkathi yethu. Abakhiqizi abakhulu nabathengi besinaphi sasendulo yizindela ezisebenzisa isinaphi njengomthombo wazo omkhulu wokuthola imali.
E-Bavaria, isiraphu ye-caramel yengezwa kumasinaphi, abaseBrithani bakhetha ukuyenza ngesisekelo sejusi le-apula, nase-Italy - ngesisekelo sezingcezu zezithelo ezahlukahlukene.
isoso
IKetchup ingenye yamasoso athandwa kakhulu etafuleni lethu. Futhi uma manje i-ketchup isilungiswa ngesisekelo setamatisi, izindlela zokupheka zayo zokuqala zazihlanganisa ama-anchovies, ama-walnuts, amakhowe, ubhontshisi, inhlanzi noma ukhukhamba we-shellfish, igalikhi, iwayini nezinongo.
Izwe lakubo le-ketchup yiChina, futhi ukubukeka kwalo kwaqala ngekhulu le-17. I-ketchup yenziwa ngotamatisi eMelika. Ngokuthuthuka komkhakha wezokudla kanye nokubonakala kokuvikela emakethe, i-ketchup isiphenduke usoso ongagcinwa isikhathi eside, ngoba ukuthandwa kwayo kuye kwanda kakhulu.
Umkhiqizi owaziwa kakhulu we-ketchup nguHenry Heinz, inkampani yakhe isengumkhiqizi omkhulu wale sauce emhlabeni.
Isoso lososo
Isosi yesoya ayibizi kakhulu ukuyikhiqiza, ngakho-ke yathola ukuthandwa ngokushesha phakathi kwabathengi. Futhi ukusabalala kwesushi kudlale indima ebalulekile kulokhu, yize amaJapan uqobo engakuthandi ukudla le sauce.
Isosi yesoya yenziwe okokuqala eChina ngekhulu lesi-8 BC. e., bese isakazeka kulo lonke elase-Asia. Iresiphi yesosi ifaka phakathi ubhontshisi, othelwa uketshezi ukuvutshelwa okukhethekile. Isosi yokuqala yesoya yayisuselwa enhlanzini ebilisiwe kanye nesoya. INkosi uLouis XIV uqobo yayithanda le sauce wayibiza "ngegolide elimnyama".
Tabasco
I-sauce yaqala ukulungiswa ngemuva kweMpi Yombango YaseMelika - umndeni wakwaMacalenni waqala ukutshala upelepele we-cayenne emasimini omisiwe angenakusetshenziswa eNew Orleans. I-Tabasco sauce yenziwa ngopelepele we-cayenne, uviniga nosawoti. Izithelo zikapelepele zicutshungulwa kumazambane acubuziwe, zifakwa usawoti kahle, bese le nhlanganisela ivalwa emigqonyeni ye-oki bese isosi ligcinwa lapho okungenani iminyaka emithathu. Ngemuva kwalokho ixutshwa neviniga bese idliwa. ITabasco ibabile kangangokuba amaconsi ambalwa anele ukwenza inkathi yokudla isizini.
Kunezinhlobo okungenani eziyi-7 zesosi, ezihlukile ngamazinga ahlukahlukene wepungency.