Fish sauce: An ancient Roman condiment rises againtags: Ancient Rome, food history
Fish sauce — that funky, flavor-enhancing fermented condiment — is part of what gives Southeast Asian cooking its distinctive taste. But it turns out, this cornerstone of Eastern cooking actually has a long history on another continent: Europe. And it goes all the way back to the Roman Empire.
Like Asian fish sauces, the Roman version was made by layering fish and salt until it ferments. There are versions made with whole fish, and some with just the blood and guts. Some food historians argue that "garum" referred to one version, and "liquamen" another, while others maintain different terms were popular in different times and places. The current convention is to use garum as a common term for all ancient fish sauces....
comments powered by Disqus
- ‘Hamilton’ Puts Politics Onstage and Politicians in Attendance
- Earth Tectonic Plate Simulation Reveals Our Planet Has Changed A Lot In 200 Million Years
- For G.O.P., Support for Israel Becomes New Litmus Test
- Yale’s Beinecke Library Buys Vast Collection of Lincoln Photos
- A grandmother’s trove of Civil War photos goes to Library of Congress
- Role-playing history game gets students jazzed
- OAH denounces anti-gay legislation signed by Indiana governor
- Emory’s Leslie Harris says we should remember the racist roots of American colleges as we think about what went wrong at OU and other schools
- Stanford historian looks to the U.S. Postal Service to map the boom and bust of 19th-century American West
- U.S. historian denounces Japanese scholars' statement over wartime sexual slavery