Fish sauce - Wikipedia

^ a b c d e f g h .mw-parser-output cite.citation{font-style:inherit}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .id-lock-free a,.mw-parser-output .citation .cs1-lock-free a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited a,.mw-parser-output .id-lock-registration a,.mw-parser-output .citation .cs1-lock-limited a,.mw-parser-output .citation .cs1-lock-registration a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription a,.mw-parser-output .citation .cs1-lock-subscription a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-subscription,.mw-parser-output .cs1-registration{color:#555}.mw-parser-output .cs1-subscription span,.mw-parser-output .cs1-registration span{border-bottom:1px dotted;cursor:help}.mw-parser-output .cs1-ws-icon a{background:linear-gradient(transparent,transparent),url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}.mw-parser-output code.cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;font-size:100%}.mw-parser-output .cs1-visible-error{font-size:100%}.mw-parser-output .cs1-maint{display:none;color:#33aa33;margin-left:0.3em}.mw-parser-output .cs1-format{font-size:95%}.mw-parser-output .cs1-kern-left,.mw-parser-output .cs1-kern-wl-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right,.mw-parser-output .cs1-kern-wl-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}McGee, Harold. On Food and Cooking: The Science and Lore of the Kitchen (Kindle ed.). Scribners. ^ Abe, Kenji; Suzuki, Kenji; Hashimoto, Kanehisa (1979). "Utilization of Krill as a Fish Sauce Material". Nippon Suisan Gakkaishi. 45 (8): 1013–1017. doi:10.2331/suisan.45.1013. ^ "Seashore Foraging & Fishing Study: From Poot-Poot to Fish Sauce to Umami to MSG". Archived from the original on 18 February 2009. Retrieved 6 September 2009.CS1 maint: unfit URL (link) ^ Butler, Stephanie (20 July 2012). "Ketchup: A Saucy History". History. Retrieved 4 April 2017. ^ "调料文化：酱油的由来". Big5.xinhuanet.com. Retrieved 21 June 2018. ^ zh:酱 ^ Hsing-Tsung, Huang (2000). Joseph Needham: Science and Civilisation in China, Vol.6, Part 5. Cambridge University Press. ISBN 0521652707. ^ Kurlansky, Mark (2002). Salt: A World History. New York: Walker and Co. p. 20. ISBN 978-0-8027-1373-5. ^ Lakshmi Gandhi (3 December 2013). "Ketchup: The All-American Condiment That Comes From Asia". NPR. Retrieved 4 April 2017. ^ Lim, Lisa (21 July 2017). "When China invented ketchup in 300BC, and how it morphed from a preserved fish sauce to sweet tomato gloop". South China Morning Post. Retrieved 25 November 2018. ^ Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. Boca Raton, Florida: CRC Press. p. 22. ISBN 0849313724. ^ Grainger, Sally. "Fish Sauce: An Ancient Condiment". Good Food SAT 1 OCT 2011. National Public Radio. Retrieved 26 October 2011. ^ Natural History Pliny, the Elder. LoebClassics.com ^ Wilkinson, Paul (2003). "Introduction". Pompeii: The Last Day. London: BBC. ISBN 9780563487708. ^ Curtis, Robert I. (1 January 1983). "In Defense of Garum". The Classical Journal. 78 (3): 232–240. JSTOR 3297180. ^ Diderot, Denis. "Fish Sauce". The Encyclopedia of Diderot and d'Alembert Collaborative Translation Project. Retrieved 1 April 2015. ^ Mi Mi Khaing, Cook and Entertain the Burmese Way (Rangoon, 1975) p. 98 ^ "Patis / Fish Sauce". Market Manila. Retrieved 13 January 2019. ^ a b "Filipino Icon: Bagoong". For Filipinos in Europe. Retrieved 13 January 2019. ^ Van Veen, A.G. (1953). "Fish Preservation in Southeast Asia". In Mrak, E.M.; Stewart, G.F. (eds.). Advances in Food Research. 4. Academic Press. p. 217. ISBN 9780080567495. ^ a b "Patis - Filipino Fishy Goodness". Oyster Food and Culture. Retrieved 13 January 2019. ^ Olympia, Minerva SD (1992). "Fermented Fish Products in the Philippines". In National Research Council (U.S.). Panel on the Applications of Biotechnology to Traditional Fermented Foods (ed.). Applications of Biotechnology to Fermented Foods: Report of an Ad Hoc Panel of the Board on Science and Technology for International Development. National Academies Press. ^ "Patis". TagalogLang. Retrieved 13 January 2019. ^ Sukphisit, Suthon (25 November 2018). "Fish Tails". Bangkok Post. Retrieved 25 November 2018. ^ "21 brands of Thai fish sauce free from botulinum toxin". Thai PBS. 6 February 2017. Retrieved 25 November 2018. ^ "FDA denies US ban on fish sauce from Thailand". The Nation. 25 October 2018. Retrieved 25 November 2018. ^ Robuchon, Joël (2009). Larousse Gastronomique (Updated ed.). London: Hamlyn. p. 714. ISBN 9780600620426. ^ Kyle Hildebrant (17 February 2014). "Fish Sauce Taste Test, 13 Brands Compared – Our Daily Brine". Ourdailybrine.com. Retrieved 4 April 2017. ^ Stanton, J. (2 May 2012). "What Are "Hydrolyzed Soy Protein" And "Hydrolyzed Wheat Protein," And Why Are They in Everything?". Gnolls.org. Retrieved 4 April 2017. ^ "Everything you want to know about Phu Quoc Fish Sauce". Phuquocislandguide.com. Retrieved 4 April 2017. ^ Flavorful Origins, Season 1, Episode ^ The Confidentials (1 November 2016). "REVIEW | Seoul Kimchi, Upper Brook Street | Confidentials Manchester". Manchester: Manchester Confidential. Retrieved 4 April 2017. ^ "Thousands prepare kimchi feast for Seoul's poor". Channel NewsAsia. Archived from the original on 8 November 2016. 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