Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, …

2022年1月14日 · Extremely tasty and frequently misunderstood, garum is a fermented fish sauce that traces its origins back to Roman times.

In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for …

In the opulent courts of the Roman Empire, where the cuisine was as varied and vast as the empire itself, a unique condiment reigned supreme: garum. This fermented fish sauce, an …

2020年11月27日 · Garum is a fermented fish sauce used to enhance the flavor in a wide variety of classic Roman dishes. It became popular with the Roman elites as well as with regular …

2021年2月25日 · How to Make Garum, Fermentation School Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) …

2022年10月19日 · Garum is similar to Asian fish sauces though less salty. Its closest modern-day kin might be Worcestershire sauce or colatura di alici, the Italian aged anchovy sauce.

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

2020年5月11日 · If it comes to flavour, Romans really loved the salty smelly fermented fish sauce garum or liquamen. Garum was the most popular seasoning in Roman Antiquity. A lot has …

2018年1月18日 · To start, there might be pork with garum, followed by fish with garum, and to wash it down: wine with . . . yes, garum! So what was this essential sauce that enhanced so …