International Food & Culture (The Mother Sauces)

One important point the author of our textbook does not completely discuss is the incredible contribution the French had regarding chronicling gastronomic techniques (recipes and methods). For example, the famous French Chefs Carême and Escoffier are responsible for simplifying sauce making. Go online and research the 5 Mother Sauces (or book, etc). What are they and what was the point of creating them? Do you recognize any of these sauces from your past culinary experiences?