Editing Aspic (section)

==History==

According to one poetic reference by [[Ibrahim ibn al-Mahdi]], who described a version of a dish prepared with Iraqi [[carp]], it was "like ruby on the platter, set in a pearl ... steeped in saffron thus, like garnet it looks, vibrantly red, shimmering on silver".<ref>{{cite book |last=Nasrallah |first=Nawal |title=Annals of the Caliphs' Kitchens |publisher=Brill |date=2007}}</ref>

Historically, meat aspics were made even before fruit- and vegetable-flavoured aspics. By the [[Middle Ages]], cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in ''[[Le Viandier]]'', written in or around 1375.<ref>{{Cite book|last= Scully|first=Terence|title=The viandier of Taillevent: an edition of all extant manuscripts|publisher=University of Ottawa Press|date=January 1, 1988|location=Ottawa, Ontario|page=270|isbn=978-0-7766-0174-8}}</ref>

In the early 19th century, the French chef [[Marie-Antoine Carême]] created [[chaudfroid]]. The term ''chaudfroid'' means "hot cold" in French, referring to foods that were prepared hot and served cold. Aspic was used as a chaudfroid sauce in many cold fish and poultry meals, where it added moisture and flavour to the food.<ref>{{cite web|url=http://www.gardemanger.com/chaudfroid.html |title=Chaud Froid: Clarifying an Opaque Subject |publisher=Garde Manger |access-date=October 10, 2010 |archive-url=https://web.archive.org/web/20101203162734/http://www.gardemanger.com/chaudfroid.html |archive-date=December 3, 2010 }}</ref> Carême also invented various types of aspic and ways of preparing it.<ref>{{cite web|url=http://www.gardemanger.com/aspic2.html|title=Aspic: An Evolution of Use and Abuse|publisher=Garde Manger|access-date=October 10, 2010|archive-url=https://web.archive.org/web/20101113151335/http://www.gardemanger.com/aspic2.html|archive-date=13 November 2010}}</ref>

Aspic came into prominence in [[United States of America|America]] in the early 20th century.<ref name="oxfordbook">{{Cite book| last = Smith| first = Andrew| title = The Oxford Companion to American Food and Drink| publisher = Oxford University Press| date = March 2007| location = New York, New York| pages = [https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/514 514, 292]| url = https://archive.org/details/oxfordcompaniont0000unse_e9i9/page/514| isbn = 978-0-19-530796-2}}</ref>{{rp|}} By the 1950s, meat aspic was a popular dinner staple,<ref>{{cite web|url=https://www.nytimes.com/2006/07/09/magazine/09food.html|title=The Way We Eat: Salad Daze|work=The New York Times|date=July 9, 2006|access-date=October 10, 2010|archive-date=June 11, 2019|archive-url=https://web.archive.org/web/20190611104322/https://www.nytimes.com/2006/07/09/magazine/09food.html|url-status=live}}</ref> as were other gelatin-based dishes such as tomato aspic.<ref name="oxfordbook"/>{{rp|}} Cooks showed off their aesthetic skills by creating inventive aspics.<ref>{{Cite book|last= Allen|first=Gary|author2=Ken Albala|title=The Business of Food: Encyclopedia of the Food and Drink Industries|publisher=Greenwood Publishing Group|date=October 30, 2007|location=Westport, Connecticut|pages=[https://archive.org/details/businessfoodency00alba/page/n192 177]|url=https://archive.org/details/businessfoodency00alba|url-access= limited|isbn=978-0-313-33725-3}}</ref>