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
- Fake News and Fervent Nationalism Got a Senator Tarred as a Traitor During WWI
- Debunking Viral Story, Art Historian Says ‘Allah’ Does Not Appear on Ancient Viking Garment
- Will Trump Be Remembered as the Worst President in History? Almost Half Think So
- Thank This Man For Your Last-Minute Halloween Costume
- Letters from young Obama show a man trying to find his way
- Thomas Childers says we’ve got the Nazis wrong in 5 different ways
- National security expert Tom Nichols: “Hey, I’m unstable” is a bad look for the president
- Fake news? It’s nothing new, says Trinity College Dublin historian
- Historian discovers early Reformation writings “hiding in plain sight”
- Victor Davis Hanson says we shouldn’t be rushing to war with North Korea