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
- David Rosand, an Art History Scholar Whose Heart Was in Venice, Dies at 75
- NYT interviews Rick Perlstein about his book
- OAH issues a statement in support of the AP standards
- Daniel Pipes says in interview that the absence of anti-Israel protests in Muslim countries is highly significant
- A historian who studies China has discovered an overlooked angle in the debate about the Middle East. Could he have figured out a key reason for Iraq’s failure to defeat ISIS?