Environment
An Ancient Turtle Named After Bánh Xèo Can Teach Us a Lot About Whimsy in Science
Nước mắm — that ruby-hued elixir; that salty, fish-flesh-sweet open secret in your favorite recipe; that indispensable icon of Vietnamese culture and, by extension, identity — owes itself to Commerson’s anchovies. That’s right, if your fish sauce comes from the central region, where it was first developed, the fish pressed with salt to produce it are Stolephorus commersonnii, a species named in 1801 after Philibert Commerson, a white Frenchman. Picture all the hardscrabble village homes suffering under the yoke of colonialism, where one of the day’s few pleasures was a humble meal made delicious by a carefully rationed dash of fish sauce and an ingredient whose name pays homage to their colonizers.
