Garum

From NovaRoma
(Difference between revisions)
Jump to: navigation, search
(chugging away at the Garum article; I'm in no way done)
(took some of ref)
Line 1: Line 1:
 
{{Template:Recipe}}
 
{{Template:Recipe}}
  
−
''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.  
+
''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''. </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>.  
  
  

Revision as of 20:29, 20 September 2007

Visit Sodalitas Coquorum et Cerevisiae Coctorum (The Society of Cooks and Brewers).

Weights and measures


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].


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

  1. ↑ 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.
  2. ↑ Also known as hallec or alex
  3. ↑ Fass, page 146
  4. ↑ Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146
Retrieved from "http://novaroma.org/nr/Garum"
Personal tools