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| - Worcestershire sauce (pronounced /ˈwʊstərʃər sɔːs/ WOOS-tər-sher sauce), or Worcester Sauce (/ˈwʊstər sɔːs/ WOOS-tər sauce) is a fermented liquid condiment flavouring used especially with grilled or barbecued meats. It is also used in cocktails and drinks.
- From antiquity, the people of Norfolk have wondered why nothing could survive within 7 miles of certain deposits of a dark brown sediment. Humans too were perplexed, and many alchemists met their demise attempting to work on the problem. The explosive nature of the compound, along with its high reactivity, led them to believe it could turn lead into gold (the conclusion they usually came to on finding a new substance). It wasn’t considered a new element however, and once all the alchemists had given up or been killed it lay forgotten for many years.
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| abstract
| - Worcestershire sauce (pronounced /ˈwʊstərʃər sɔːs/ WOOS-tər-sher sauce), or Worcester Sauce (/ˈwʊstər sɔːs/ WOOS-tər sauce) is a fermented liquid condiment flavouring used especially with grilled or barbecued meats. It is also used in cocktails and drinks. First made at 68 Broad Street, Worcester, England, by two dispensing chemists, John Wheeley Lea and William Henry Perrins, the Lea & Perrins brand was commercialised in 1837 and has been produced in the current Midlands Road factory in Worcester since 16 October 1897. It was purchased by H.J. Heinz Company in 2005 who continue to manufacture and market "The Original Lea & Perrins Worcestershire Sauce", under the name Lea & Perrins, Inc., as well as Worcestershire Sauce under their own name and labelling. Other companies manufacture similar products, often also called Worcester Sauce, and marketed under different brands. Additionally, in recent years recipes have begun appearing for homemade variations of the British version.
- From antiquity, the people of Norfolk have wondered why nothing could survive within 7 miles of certain deposits of a dark brown sediment. Humans too were perplexed, and many alchemists met their demise attempting to work on the problem. The explosive nature of the compound, along with its high reactivity, led them to believe it could turn lead into gold (the conclusion they usually came to on finding a new substance). It wasn’t considered a new element however, and once all the alchemists had given up or been killed it lay forgotten for many years. In 1694, the first English explorers ventured east of Ely and, after some minor scuffles with the natives, took possession of the land for the crown. In less than two years, the survivors wouldn’t be able to bear life in Norwich anymore, and would leave, but before going a young lieutenant would dig up a couple of ounces of the rock and take it back to London in a lead-lined chest. The greatest minds of the Royal Society investigated, but no answers were forthcoming. Not wanting to admit their failure boast, they left it untouched in a loft for years. Lea and Perrins were lab partners studying at Porterhouse College, Cambridge at the time, and Perrins came across the chest in a corner of the loft where all the books and boxes within 10 feet had dissolved. He performed some basic experiments and, despite losing two fingers, an eye and both ears, he correctly concluded he had found a new element. Lea (regarded by many historians as “a bit of a posh twat”) bullied Perrins into giving him half the credit and all his dinner money. Lea was made a fellow of the Royal Society and given a knighthood, and Perrins died penniless. Still, Perrins got the last laugh by giving the element a particularly rude name (Woustairesher Soce, meaning “you little sodding f*ck, you bloody well stole my c*nting idea you twatting w*nker”), which the Victorians invented an innuendo for, giving it the current name.
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