For those not schooled in history, it turns out new research has shed light on an obscure footnote in history.

Mayonnaise is a wonderful emulsion of oil, egg yolks, and seasonings, and has been made in France for centuries. Most people don’t know that a hundred years ago the best mayonnaise in the world was made in Calais, France, and was bottled and sold throughout Europe. Due to its limited shelf life, however, sales outside of Europe were pretty much ruled out.

In the early 1800’s, when Spain lost control of Mexico to France, the leading families in Mexico were eager to fit in with the new rulers, and tried to adopt French cuisine, but about the only thing that was successfully accepted was mayonnaise. Soon, people throughout the country fell in love with it, frequently adding their own local spices.

Then, in 1912, came the era of the Fast Luxury Liner, as the Titanic prepared to make its maiden voyage. Finally, the commercial mayonnaise prepared in Calais might be brought to Mexico. A group of people in Mexico City arranged to purchase a shipment of 12,000 bottles and have them sent by a hired freighter from Calais to Plymouth, England, to be loaded aboard the Titanic for shipment to Vera Cruz, Mexico, which was to be the next port of call for the great ship after its stop in New York.

But as we know, the Titanic did not make it to New York. The ship hit an iceberg on the night of April 14, 1912, and sank, and the cargo was forever lost.

With poor communications in those days, it took three weeks for word of the disaster to reach Mexico City, and the people were disconsolate at the loss. Their anguish was so great, that they declared a National Day of Mourning, which they still observe to this day.

The National Day of Mourning occurs each year on the anniversary of the arrival of the news, and is known, of course, as Sinko de Mayo.