Sometimes given poetic names, or named after people or places, sauces add colour, taste and flavour to dishes. The techniques used to prepare them are often typical of an era, as are the flavours. In the Middle Ages, acidic sauces and spicy sauces made with cinnamon and ginger were extremely popular. At that time, sauces were low in fat and bound together with breadcrumbs. In the 19th century, sauces were prepared with flour, butter and cream.