Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage and later Byzantium. Liquamen...

particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times. Due...

Scaurus was a Pompeiian manufacturer-merchant, known for the production of garum and liquamen (types of fermented fish sauce), a staple of Roman cuisine...

to a translation by Patrick Faas, it incorporated dates, honey, vinegar, garum (a fish sauce), passum (a dessert wine), and spices such as pepper, mint...

foods to Rome; the city received ham from Belgium, oysters from Brittany, garum from Mauretania, wild game from Tunisia, silphium (laser) from Cyrenaica...

ancient Rome, where a similar sauce known as garum was widely used as a condiment. The recipe for garum was recovered by a group of medieval monks, who...

In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce and was...

Altertumswissenschaft, s.v. "Garum", 1st Series 7 (1912) pp. 841-849. As with garlic in modern times, not every Roman was addicted to garum: aside from Seneca (see...

In Roman times, anchovies were the base for the fermented fish sauce garum. Garum had a sufficiently long shelf life for long-distance commerce, and was...

intense. Glutamate has a long history in cooking. Fermented fish sauces (garum), which are rich in glutamate, were used widely in ancient Rome, fermented...