-
Garum is a
fermented fish
sauce that was used as a
condiment in the
cuisines of Phoenicia,
ancient Greece, Rome,
Carthage and
later Byzantium. Liquamen...
-
particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some
garum-related fish
sauces have been used in the West
since the
Roman times. Due...
- In
Roman times,
anchovies were the base for the
fermented fish
sauce garum.
Garum had a
sufficiently long
shelf life for long-distance
commerce and was...
- 35 CE),
Umbricius Scauras, a
manufacturer of fish
sauce (also
known as
garum) was
branding his
amphora which travelled across the
entire Mediterranean...
-
ancient Rome,
where a
similar sauce known as
garum was
widely used as a condiment. The
recipe for
garum was
recovered by a
group of
medieval monks, who...
-
Scaurus was a
Pompeiian manufacturer-merchant,
known for the
production of
garum and
liquamen (types of
fermented fish sauce), a
staple of
Roman cuisine...
- intense.
Glutamate has a long
history in cooking.
Fermented fish
sauces (
garum),
which are rich in glutamate, were used
widely in
ancient Rome, fermented...
-
known from the
Roman city of Pompeii. She
produced the po****r
seasoning garum, a
fermented fish sauce. Few
details of
Umbricia Fortunata's life can be...
-
foods to Rome; the city
received ham from Belgium,
oysters from Brittany,
garum from Mauretania, wild game from Tunisia,
silphium (laser) from Cyrenaica...
- Altertumswissenschaft, s.v. "
Garum", 1st
Series 7 (1912) pp. 841-849. As with
garlic in
modern times, not
every Roman was
addicted to
garum:
aside from
Seneca (see...
