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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, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was in earlier use by ...
Aulus Umbricis Scaurus was a Pompeiian manufacturer-merchant, known for the production of garum and liquamen (types of fermented fish sauce), a staple of Roman cuisine. He was active in Pompeii between c. 25-35 CE and 79 CE. Scholars believe that A. Umbricius Scaurus was Pompeii's leading fish sauce manufacturer.
A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup. [9] [1]: 233 By 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia.
The salty, funky condiment is strikingly similar to garum, a fermented fish sauce that was a staple in ancient Roman cuisine. While garum isn’t widely consumed in its original form today ...
Some garum-related fish sauces have been used in the West since the Roman times. Ganjang: Korea: A kind of Korean soy sauce made from fermented soybeans. Ganjang is a uniquely Korean condiment. Garum: Ancient Rome: Garum was a fish sauce made from the fermentation of fish entrails, used as a condiment in the cuisines of ancient Greece, Rome ...
A Roman-inspired menu might include a fermented fish sauce called “garum” and dormouse—a gutted mouse stuffed with pork mince and baked. Dormouse is still served in Croatia and Slovenia.
So, what is fish sauce exactly? This popular Asian condiment, made from fermented fish, works as a powerful flavor enhancer that can be used to give a bold umami boost to a variety of dishes ...
In the city of Rome, the Forum Holitorium was an ancient farmers' market, and the Vicus Tuscus was famous for its fresh produce. [42] Throughout the city, meats, fish, cheeses, produce, olive oil , spices, and the ubiquitous condiment garum ( fish sauce ) were sold at macella , Roman indoor markets, and at marketplaces throughout the provinces.
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