Abstract
<jats:title>Abstract</jats:title> <jats:p>This chapter turns to the very origin of the word sauce—one related to the word for salt—to examine the meals discussed by the writer Austin Clarke. To Clarke, the physicality of sauce-making transmits and preserves individual, family, and collective memories in Barbadian culture. The chef’s body becomes an essential and intimate part of the process of food preparation, to the extent that the very salt they produce becomes one of the intrinsic components of the meal. This physicality links cultural culinary genealogies, which allows for contemporary cooks to be united with the original inventors of any given dish. Ultimately, sauce bridges historical lineage in two distinct ways: through the preparation of the meal and through that meal’s consumption.</jats:p>