Abstract
The word vinegar has been in use in the English language since the 14th century, when it arrived in the British Isles from the French vinaigre, a word that simply means ‘sour wine’, and that came in turn from the Latin vinum acre, ‘sour wine’ or, more commonly, vinum acetum, ‘wine vinegar’.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Bjornsson D (2002) Pickled Meat [available at http://willadsenfamily.org/sca/danr_as/ pickle/ Pickled_Meat.pdf]
Bo T-A (1988) Brewing techniques for Chinese vinegars: 1. Jyozo-Kyokai-Schi 83:462–471 (in Japanese).
Bottero J (2004) The Oldest Cuisine in the World: Cooking in Mesopotamia. University of Chicago Press, Chicago
Bourgeois J (1999) Fabrication du vinaigre. In: Staüble Tercier N, Raboud-Schüle I (eds) Ferments en folie. Fondation Alimentarium-Nestlé, Vevey, France
Cavalieri D, McGovern PE, Hartl DL, Mortimer R, Polsinelli M (2003) Evidence for S. cerevisiae fermentation in ancient wine. J Mol Evol 57:226–232
Conner HA, Allgeier RJ (1976) Vinegar: its history and development. Adv Appl Microbiol 20: 81–133
Flandrin JL, Montanari M, Sonnenfeld A (2000) Food: A Culinary History. Columbia University Press, New York
Fong S (2000) Chinese vinegar. Flavour Fortune 7:5–24
Kortlandt F (2002) The Origin of the Goths [available at www.kortlandt.nl/publications/art198e.pdf]
Larsen H (1931) An Old Icelandic Medieval Miscellany. Det Norske Videnskaps-Akademi, Oslo.
Ma K-K (2002) Chinese vinegar, 1. Origin of Chinese vinegars and their brewing techniques. New Food Ind 44:37–38 (in Japanese)
McGovern PE (1998) Wine for eternity. Archaeology 51:28–32
McGovern PE, Glusker DL, Exner LJ, Voigt MM (1996) Neolithic resinated wine. Nature 381: 480–481
Otsuka S (1990) Japanese vinegars. In: Ameyama M, Otsuka S (eds) Sunokagaku. Asakura Shoten, Tokyo, 18–22 (in Japanese)
Simoons FJ (1991) Food in China: A Cultural and Historical Inquiry. CRC Press, Boca Raton, FL
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2009 Springer-Verlag Italia
About this chapter
Cite this chapter
Mazza, S., Murooka, Y. (2009). Vinegars Through the Ages. In: Solieri, L., Giudici, P. (eds) Vinegars of the World. Springer, Milano. https://doi.org/10.1007/978-88-470-0866-3_2
Download citation
DOI: https://doi.org/10.1007/978-88-470-0866-3_2
Publisher Name: Springer, Milano
Print ISBN: 978-88-470-0865-6
Online ISBN: 978-88-470-0866-3
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)