Fish sauce: An ancient Roman condiment rises againBreaking News
tags: 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
- Support grows for Smithsonian museum of women’s history
- History Lesson: How the Democrats pushed Obamacare through the Senate
- Oldest women’s college in US – Wesleyan College in Macon, Georgia – seeks to atone for Ku Klux Klan’s legacy
- Ancient Egyptian Writing: New Symbols Reveal Development Of Hieroglyphics
- Dr. Suess museum chided for failing to address head-on his racist statements during WW2
- Lonnie Bunch says the nooses found at the Smithsonian recently show why black people cannot get over the past
- Andrew Bacevich bemoans the loss of authority of historians
- It’s Time for Historians of Slavery to Listen to Economists
- Researcher: "Actually, Yes It Is a Discovery If You Find Something in an Archive That No One Knew Was There."
- The Trump team is obsessing over Thucydides, the ancient historian who wrote a seminal tract on war