-
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...
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particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some
garum-related fish
sauces have been used in the West
since the
Roman times. Due...
-
Scaurus was a
Pompeiian manufacturer-merchant,
known for the
production of
garum and
liquamen (types of
fermented fish sauce), a
staple of
Roman cuisine...
- to a
translation by
Patrick Faas, it
incorporated dates, honey, vinegar,
garum (a fish sauce), p****um (a
dessert wine), and ****es such as pepper, mint...
-
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...
- 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...
-
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...
- Al
Garum Islands are the
northernmost group of
islands of Bahrain. They lie 23 km (14 mi)
north of the capital, Manama, on
Bahrain Island.
There are 4...
- brine, salmuria) and the
condiment related to the
Ancient Roman condiment garum (or
garos in Gr****).
Although murri is not made with fish, the
Arabic translation...
