a word derived from the Latin condire, meaning to preserve or pickle, is defined by the NSOED as: ‘Anything of pronounced flavour used to season or give relish to food, or to stimulate the appetite.’ In practice, it is used more of items employed at table than of the same or similar items in the kitchen; but both usage and scope are flexible. Thudichum (1895) devoted an interesting essay to categorizing condiments, taking the term in its broadest sense.
Alan Davidson was a distinguished author and publisher, and one of the world's best-known writers on fish and fish cookery. In 1975 he retired early from the diplomatic service—after serving in, among other places, Washington, Egypt, Tunisia, and Laos, where he was British Ambassador—to pursue a fruitful second career as a food historian and food writer extraordinaire. Among his popular books are Seafood of South-East Asia, North Atlantic Seafood, and Mediterranean Seafood. In 2003, shortly before his death, he was awarded the Erasmus Prize for his contribution to European culture.
Thudichum, J. L. W. (1895), The Spirit of Cookery, London: Bailliere, Tindall & Cox.
