Editing Condiment (section)

==History==
Condiments were known in historical [[Ancient Rome]], [[Ancient India|India]], [[Ancient Greece|Greece]] and [[Ancient China|China]]. There is a myth that before [[food preservation]] techniques were widespread, pungent spices and condiments were used to make the food more palatable,<ref>{{harvnb|Farrell|1990|p=297}}</ref> but this claim is not supported by any evidence or historical record.<ref>{{cite book |last1=Freedman |first1=Paul |title=Out of the East: Spices and the Medieval Imagination |date=2008 |publisher=Yale University Press |isbn=978-0-300-21131-3 |pages=3–4 |url=https://books.google.com/books?id=biR8AwAAQBAJ&pg=PT11 |language=en}}</ref> The Romans made the condiments [[garum]] and liquamen, a similar and at times synonymous preparation, by crushing the innards of various fish and then fermenting them in salt, resulting in a liquid containing [[glutamic acid]], suitable for enhancing the flavour of food. The popularity of these sauces led to a flourishing condiment industry.<ref name="Nealon" /> ''[[Apicius]]'', a [[cookbook]] based on fourth and fifth century cuisine, contains a section based solely on condiments.<ref name="Nealon" />