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Scaurus may have produced liquamen and garum at different quality levels, with flos liquamen and flos garum both among his known products. Scaurus’ name (or the name of one of his slaves or freemen) appears on almost one third of all fish sauce jars found in Pompeii and Herculaneum, suggesting that he was the leading manufacturer of the day. [7]
Garum was a major export product from Hispania to Rome, and gained the towns a certain amount of prestige. The garum of Lusitania (in present-day Portugal) was also highly prized in Rome, and was shipped directly from the harbour of Lacobriga . A former Roman garum factory can be visited in the Baixa area of central Lisbon. [32]
Garum was the distinctive fish sauce of ancient Rome. [32] It was used as a seasoning, in place of salt; as a table condiment; and as a sauce. There were four major fish sauce types: garum, liquamen, muria, and allec. [32] It was made in different qualities, from fish such as tuna, mullet, and sea bass. [32]
(For context, garum has a similar flavor profile and composition to current-day Asian fish sauces such as Vietnam’s nuoc mam and Thailand’s nam pla.) The prized condiment was made by leaving ...
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A bread stall, from a Pompeiian wall painting. Most people would have consumed at least 70 percent of their daily calories in the form of cereals and legumes. [1] Grains included several varieties of wheat—emmer, rivet wheat, einkorn, spelt, and common wheat (Triticum aestivum) [2] —as well as the less desirable barley, millet, and oats.
The person would then text their group chat asking for one of these 90-day dinners and a dinner would be scheduled for around three months, or 90 days, after asking for one. The goal of these ...
You say, ‘scheduling a 90-day,’ or something like that, and we all look at our calendars and go three months out and mark it in the calendar,” Havian explains in a video posted on Nov. 18, 2023.