-
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...
-
Garun Mallam is a
Local Government Area in Kano State, Nigeria. Its
headquarters are in the town of
Garun Mallam on the A2 highway. It has an area of 214 km2...
-
original on 25
February 2023.
Retrieved 2
December 2020. "Satiksmes ceļu
garums gada beigās (kilometros)". Centrālais
Statistikas Birojs.
Retrieved 7 March...
- 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...
- 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...
-
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...
-
yellowfin tuna entrails.
Garum – a
fermented fish
sauce that was used in the
cuisines of
ancient Greece, Rome, and Byzantium.
Garum was
prepared from the...
- The main
commodity was grain. Also
traded were
olive oil, foodstuffs,
garum (fish sauce), slaves, ore and
manufactured metal objects,
fibres and textiles...
