Garum - Wikipedia
Garum amphorae from Pompeii. Garum is a fermented fish sauce that was used as a condiment [1] in the cuisines of Phoenicia, [2] ancient Greece, Rome, [3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.
Garum or Liquamen (Roman Fish Sauce) - Life in the Roman Empire
A sauce based on fermented fish entrails? The Greeks and Romans both loved garum. Recipes for preparing the quintessential seasoning of Roman cuisine.
Make Garum Like a Roman :: Garum Recipe — FermentWorks
2021年2月25日 · Here is a Garum recipe that is an extension of our previous post about Roman garum making in Barcino (modern Barcelona) ancient times. At its most basic garum (also sometimes called liquamen) is seafood, salt, and time.
Ancient Romans had yummy condiments. Here’s a recipe. | Vox
2016年7月26日 · This paper notes some of the linguistic vagaries surrounding garum: The term was used interchangeably with the term "liquamen" at some points in history, while at other points liquamen was a...
Culinary Detectives Try to Recover the Formula for a Deliciously …
Complicating matters, the term could refer to both a sauce used in the cooking process—sometimes also called liquamen —and to a condiment, made with the blood and viscera of fish, that writers...
What Is Garum? And How to Use It for Cooking - Eater
2022年1月14日 · Along with garum, which has origins in Greek and Phoenician cooking, the Romans made liquamen, a different kind of fish sauce.
Garum: Ancient Rome’s Fish Sauce, on the Table and in the Kitchen
Astute students of ancient culinary history will have noticed, however, that the cookery book attributed to Apicius tends to use the term liquamen when referring to fish sauce, rather than garum. Other terms denoting fermented fish products are scattered throughout the Greco-Roman record, such as garum sociorum, muria and allec.
What is garum? The long-lost fish sauce of ancient Greece and …
2023年9月10日 · Garum (a.k.a. liquamen in Latin or garon, as the Greeks called it) was indispensable in Ancient Greece and Rome. Photo by Getty Images. Garum has been referred to as “ the ketchup of the ancient...
Fish Sauce in the Ancient World - World History Encyclopedia
2018年10月16日 · Liquamen - Another general term for fish sauce. Translating as 'liquid mixture', Pliny described it as the sediment of garum. It is believed to have had a lower status than garum and might have been used to extend salt supplies.
Garum - Gastro Obscura
Liquamen Romans needing a recharge after a rousing chariot race likely dined on at least one food seasoned with the popular fermented fish sauce known as garum .
Liquamen - Medieval Cuisine
Liquamen. Liquamen is a fish sauce that was used in Roman cuisine as soy sauce is used in Asian cuisine. Liquamen is notably present in the recipes of Apicius as salt is notably absent.
Garum: Ancient Roman seasoning from the sea - Historical …
2020年5月11日 · Article about garum, liquamen, muria and allec: Roman fermented fish sauce. Popular ancient Roman seasoning and flavour. Recipe for fish wrapped in papyrus.
Garum, Glorious Garum: Fish Sauce in Rome – Cibi Antiquorum
2020年4月11日 · Although garum is the most well-known, liquamen was used far more in cooking — the cookbook Apicius almost exclusively makes use of liquamen in its recipes. Garum was used by Roman diners at their own discretion — once food was prepared and set on the table, it would be applied to flavor food.
What Is Garum? More About Rome's Funky Sauce Made of Fish Guts
2018年1月18日 · Dress the chicken carefully and quarter it. Crush pepper, lovage [a green herb], and a little caraway suffused with liquamen [a fish sauce similar to garum] and add wine. Place the chicken in an...
The Story of Garum: Roman Fish Sauce in a Modern Context
2021年1月21日 · The dominant product in terms of the trade and the economy was the other kind of fish sauce that was called liquamen. There is great confusion in the late empire, as, in fact, the blood viscera garum ceases to be made.
Liquamen - CooksInfo
2003年11月9日 · Liquamen was a Roman fish sauce. Liquamen may originally have been a fish sauce different from the other Roman fish sauce, Garum. Some speculate that unlike Garum, Liquamen was originally just made from whatever fish and fish bits.
Culina Quarantina: A Series of Roman Recipes – Garum, Liquamen ...
2020年8月5日 · Liquamen is a different, lesser known ancient sauce. This was created by fermenting the entire fish (not just the blood and innards). This is very similar to the process of creating many modern fish sauces. You’d be surprised to find in Roman cooking liquamen shows up more frequently than garum.
Fish Sauce: An Ancient Roman Condiment Rises Again
2013年10月26日 · 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...
Romans in Britain - Recipe for Liquamen
Liquamen. (fish sauce) S imilar to garum, this sauce was a standard Roman prearation that was added to courses. Liquamen on the other hand is a sauce made by fermenting the whole fish, rather than just its blood and innards. This is exactly the same as modern day Asian fish sauces, such as nam pla and nuoc nam.
Romans in Britain - Fish sauce: garum or liquamen
The fish, often anchovy, were layered with salt in a barrel or pit and left for anything up to four months. The whole mixture cleared from the top and settled into layers. The paste at the bottom was called allec and was used as a pickle in its own right. The liquor was called liquamen.
A Roman Vegetarian Substitute for Fish Sauce - The Recipes …
2021年5月20日 · Most of the recipes include garum or liquamen – fish sauce – as a taste enhancer, providing salt and umami.
Garum and Liquamen, What’s in a Name? | Journal of ... - Springer
2018年11月15日 · The current approach to the definition of garum and liquamen is based on the idea of a single ancient fish sauce that is derived, in the first instance, from the description of fish sauce in Pliny the Elder’s Natural History (Pliny HN 31.93ff).
Pass the Garum: Garum/Liquamen (Fish Sauce) - Blogger
2013年3月15日 · It will surely surprise you to learn that garum does not actually appear on its own in Apicius - rather, it is liquamen which we use when we cook Roman food. Whilst both are sauces made from fermented fish, they are actually rather different in nature.