Making Garum: the fermented fish sauce of Ancient Rome. | Tasting History
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Learn how to make garum from scratch. Ancient fermentation for modern cooking 📲 Download the Scoolinary app, search for the course “Garums”, and start today https://f.mtr.cool/ywxemrxths | Scoolinary
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Learn how to make garum from scratch. Ancient fermentation for modern cooking 📲 Download the Scoolinary app, search for the course “Garums”, and start today https://f.mtr.cool/ywxemrxths | Scoolinary
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Garum: Rome’s most essential ingredient. Made from fermented fish guts and sun-dried herbs, this pungent sauce was poured over meats, veggies even fruit. Rich Romans paid silver for the best. The poor? They made do with allec, a paste from the scraps. | History Revived
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Roman Garum sauce, often called the fish sauce of the empire, was one of the most important condiments in ancient Roman cuisine. Made by fermenting fish guts and salt under the Mediterranean sun, garum flavored everything from meats and vegetables to wine and desserts. Archaeological discoveries show that garum factories lined the Roman coast, exporting the pungent sauce across Europe, North Africa, and the Middle East. For centuries, it was as essential to Roman cooking as ketchup or soy sauce
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