Worcestershire sauce encyclopaedist Pliny the Elder writes in his "Historia Naturalis" and the fourth/fifth-century Roman culinary text Apicius includes garum in its recipes. The use of similar fermented anchovy sauces in Europe can be traced back to the 17th century. The Lea & Perrins brand was commercialised in 1837 and has continued to be the leading global brand of Worcestershire sauce. The origin of the Lea & Perrins recipe is unclear. The packaging originally stated that the sauce came "from the recipe of a nobleman in the county". The company has also claimed that "Lord Marcus Sandys, ex-Governor of Bengal" encountered it
Soy sauce books: "Shanjia Qinggong" (山家清供) and "Pujiang Wushi Zhongkuilu" (浦江吳氏中饋錄) during the Song dynasty (960–1279 AD). Like many salty condiments, soy sauce was originally a way to stretch salt, historically an expensive commodity. During the Zhou dynasty of ancient China, fermented fish with salt was used as a condiment in which soybeans were included during the fermentation process. By the time of the Han dynasty, this had been replaced with the recipe for soy paste and its by-product soy sauce, by using soybeans as the principal ingredient, with fermented fish-based sauces developing separately into fish sauce. The 19th century Sinologist Samuel