Garum
From NovaRoma
(Difference between revisions)
m (fix template) |
(chugging away at the Garum article; I'm in no way done) |
||
| Line 1: | Line 1: | ||
{{Template:Recipe}} | {{Template:Recipe}} | ||
| − | Garum is a fish sauce. | + | ''Garum'', also known by the other name ''liqumen'',<ref>The translator J.D. Vehling was of the opinion that ''liquamen'' was in fact a catch all term for broth or stock, and not necessarily a synonym for ''garum''. He is however somewhat alone in this opinion.</ref> is a type of Roman fish sauce, consisting of whole fish fermented for a period of time. The flavor was essentially salty fish. The process of making ''garum'' also created other Roman fish sauces, including ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, a cheaper version of ''garum'', and ''Salsamentum'', "whole salted fishes" <ref> Fass, page 146</ref> not unlike anchovies. |
| + | |||
| + | |||
==Modern substitutes== | ==Modern substitutes== | ||
| + | While not common, most modern versions of garum can be found most often in Asian markets, names including ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuos nam'' in Vietnamese. In modern day Italy, there is a variation of garum made called ''collata'' that is available. | ||
| + | <ref> Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146 </ref> | ||
==Ancient sources== | ==Ancient sources== | ||
==Making garum== | ==Making garum== | ||
| + | |||
| + | |||
| + | ==References== | ||
| + | |||
| + | <references/> | ||
Revision as of 19:50, 20 September 2007
Visit Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers).
Garum, also known by the other name liqumen,[1] is a type of Roman fish sauce, consisting of whole fish fermented for a period of time. The flavor was essentially salty fish. The process of making garum also created other Roman fish sauces, including allec[2], a cheaper version of garum, and Salsamentum, "whole salted fishes" [3] not unlike anchovies.
Contents |
Modern substitutes
While not common, most modern versions of garum can be found most often in Asian markets, names including nam pla in Thai, tuk trey in Cambodian, and nuos nam in Vietnamese. In modern day Italy, there is a variation of garum made called collata that is available. [4]
Ancient sources
Making garum
References
- ↑ The translator J.D. Vehling was of the opinion that liquamen was in fact a catch all term for broth or stock, and not necessarily a synonym for garum. He is however somewhat alone in this opinion.
- ↑ Also known as hallec or alex
- ↑ Fass, page 146
- ↑ Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146
