History
The precise origin of barbecue sauce is unclear. Some trace it to the end of the 15th century, when Christopher Columbus brought a sauce back from Hispaniola, while others place it at the formation of the first American colonies in the 17th century. References to the substance start occurring in both English and French literature over the next two hundred years. South Carolina mustard sauce, a type of barbecue sauce, can be traced to German settlers in the 18th century.
Early cookbooks did not tend to include recipes for barbecue sauce. The first commercially produced barbecue sauce was made by the Georgia Barbecue Sauce Company in Atlanta, Georgia. Its sauce was advertised for sale in the Atlanta Constitution, January 31, 1909. Heinz released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spices attached, supplying another market entrance of barbecue sauce.
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“Anyone who is practically acquainted with scientific work is aware that those who refuse to go beyond fact rarely get as far as fact; and anyone who has studied the history of science knows that almost every great step therein has been made by the “anticipation of Nature.””
—Thomas Henry Huxley (1825–95)
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—Ralph Waldo Emerson (1803–1882)
“Books of natural history aim commonly to be hasty schedules, or inventories of God’s property, by some clerk. They do not in the least teach the divine view of nature, but the popular view, or rather the popular method of studying nature, and make haste to conduct the persevering pupil only into that dilemma where the professors always dwell.”
—Henry David Thoreau (1817–1862)