The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World by Sally Grainger

The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World

Sally Grainger

314 pages • missing pub info (view editions)

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The fish sauce known as garum appears to have been ubiquitous in Roman trade and in the cuisine that the Romans spread around the Mediterranean world. This volume integrates the vast body of evidence for fish sauces from archaeology and ancient li...

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