I think the author was originally referring to garum, the Roman sauce,
which, like Southeast Asian fish sauce, was an acquired taste, but eminently
portable and essential to Roman cuisine. The northern Europeans didn't take
to it and began altering the sauce to suit their taste. Histories of cuisine
regard garum as the source for miniscule bits of anchovy paste in French and
German cuisine. Obviously tomatoes don't get into it until the "discovery"
of the New World.

John Dendy
> -----Original Message-----
> From: Wood, Judy L SAS [SMTP:[log in to unmask]]
> Sent: Thursday, March 28, 2002 11:02 AM
> To:   [log in to unmask]
> Subject:      Re: RECIPES
>
> I can't remember if the author stated when anchovies made their exit from
> the recipe.  It may have been at different times in different places.  I
> am still reading the book, so I'll look over that section again tonight.
>
> Judy
>
> -----Original Message-----
> From: Ron May [mailto:[log in to unmask]]
> Sent: Thursday, March 28, 2002 10:48 AM
> To: [log in to unmask]
> Subject: Re: RECIPES
>
>
>
>       So, when did the anchovies stop being an ingredient?
>