http://novaroma.org/vici/index.php?feed=atom&target=Marca+Claudia+Laurentia&title=Special%3AContributionsNovaRoma - User contributions [en]2026-05-20T07:18:59ZFrom NovaRomaMediaWiki 1.17.0http://novaroma.org/nr/NovaRoma_talk:Community_portalNovaRoma talk:Community portal2007-12-02T21:29:37Z<p>Marca Claudia Laurentia: fixed external link</p>
<hr />
<div>I suggest that we have a mid-term goal of simplifying this page. We can have a "category page" for each, well, category. [[User:M. Lucretius Agricola|M. Lucretius Agricola]]<br />
<br />
== To Do List? ==<br />
<br />
Salvete, is there a general "To Do List" for Novaroma.org? I'd like to contribute, but I am at a lost as to where to start. Cheers. [[User:Marca Claudia Laurentia|Marca Claudia Laurentia]] 19:25, 9 September 2007 (CEST)<br />
<br />
:Oh yes. If you go to the "navigation bar" on the left-hand side of the page and click on [[Special:Specialpages|Special pages]], you'll see all kinds of ways, great and small, that you can help out. Try [[Special:Wantedpages|Most wanted pages]] for starters. These are the pages that have the most other pages linking to them...in the hope that they will, in fact, someday be created. If you know even a little about any of those topics, you can click the red link with the page's name on it and make some other Wiki editor a very happy dude/dudess.<br />
<br />
:I think there's also a link, under [[NovaRoma:Community_Portal|Community portal]], for the Project of the Week. It's usually some small but detail-oriented task, like cleaning up article formats, that takes a whole gang of us all at once to finish before suppertime. >({|:-) -- [[User:Aldus Marius Peregrinus|Marius Peregrinus]] 20:02, 9 September 2007 (CEST)<br />
<br />
== Wikipedia Article Currently Being Updated ==<br />
<br />
Just a heads up: the [http://en.wikipedia.org/wiki/Nova_Roma | Nova Roma Wikipedia article] was tagged as being without references, so I've taken it upon myself to work on it. I'd appreciate any help with this -- the major detail is that citations from Nova Roma should be kept to a concise minimum, with as many outside citations as possible so as to present a fair and balanced view of the organization. As always, many thanks. [[user:Marca Claudia Laurentia|Laurentia]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/NovaRoma_talk:Community_portalNovaRoma talk:Community portal2007-11-29T13:46:17Z<p>Marca Claudia Laurentia: spelling</p>
<hr />
<div>I suggest that we have a mid-term goal of simplifying this page. We can have a "category page" for each, well, category. [[User:M. Lucretius Agricola|M. Lucretius Agricola]]<br />
<br />
== To Do List? ==<br />
<br />
Salvete, is there a general "To Do List" for Novaroma.org? I'd like to contribute, but I am at a lost as to where to start. Cheers. [[User:Marca Claudia Laurentia|Marca Claudia Laurentia]] 19:25, 9 September 2007 (CEST)<br />
<br />
:Oh yes. If you go to the "navigation bar" on the left-hand side of the page and click on [[Special:Specialpages|Special pages]], you'll see all kinds of ways, great and small, that you can help out. Try [[Special:Wantedpages|Most wanted pages]] for starters. These are the pages that have the most other pages linking to them...in the hope that they will, in fact, someday be created. If you know even a little about any of those topics, you can click the red link with the page's name on it and make some other Wiki editor a very happy dude/dudess.<br />
<br />
:I think there's also a link, under [[NovaRoma:Community_Portal|Community portal]], for the Project of the Week. It's usually some small but detail-oriented task, like cleaning up article formats, that takes a whole gang of us all at once to finish before suppertime. >({|:-) -- [[User:Aldus Marius Peregrinus|Marius Peregrinus]] 20:02, 9 September 2007 (CEST)<br />
<br />
== Wikipedia Article Currently Being Updated ==<br />
<br />
Just a heads up: the [http://en.wikipedia.org/wiki/Nova_Roma| Nova Roma Wikipedia article] was tagged as being without references, so I've taken it upon myself to work on it. I'd appreciate any help with this -- the major detail is that citations from Nova Roma should be kept to a concise minimum, with as many outside citations as possible so as to present a fair and balanced view of the organization. As always, many thanks. [[user:Marca Claudia Laurentia|Laurentia]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/NovaRoma_talk:Community_portalNovaRoma talk:Community portal2007-11-29T13:44:47Z<p>Marca Claudia Laurentia: Wikipedia Article Currently Being Updated</p>
<hr />
<div>I suggest that we have a mid-term goal of simplifying this page. We can have a "category page" for each, well, category. [[User:M. Lucretius Agricola|M. Lucretius Agricola]]<br />
<br />
== To Do List? ==<br />
<br />
Salvete, is there a general "To Do List" for Novaroma.org? I'd like to contribute, but I am at a lost as to where to start. Cheers. [[User:Marca Claudia Laurentia|Marca Claudia Laurentia]] 19:25, 9 September 2007 (CEST)<br />
<br />
:Oh yes. If you go to the "navigation bar" on the left-hand side of the page and click on [[Special:Specialpages|Special pages]], you'll see all kinds of ways, great and small, that you can help out. Try [[Special:Wantedpages|Most wanted pages]] for starters. These are the pages that have the most other pages linking to them...in the hope that they will, in fact, someday be created. If you know even a little about any of those topics, you can click the red link with the page's name on it and make some other Wiki editor a very happy dude/dudess.<br />
<br />
:I think there's also a link, under [[NovaRoma:Community_Portal|Community portal]], for the Project of the Week. It's usually some small but detail-oriented task, like cleaning up article formats, that takes a whole gang of us all at once to finish before suppertime. >({|:-) -- [[User:Aldus Marius Peregrinus|Marius Peregrinus]] 20:02, 9 September 2007 (CEST)<br />
<br />
== Wikipedia Article Currently Being Updated ==<br />
<br />
Just a heads up: the [http://en.wikipedia.org/wiki/Nova_Roma| Nova Roma wikipedia article] was tagged as being without references, so I've taken it upon myself to work on it. I'd apprecaite any help with this -- the major detail is that citations from Nova Roma should be kept to a consise minimum, with as many outside citations as possible so as to present a fair and balanced view of the organization. As always, many thanks. [[user:Marca Claudia Laurentia|Laurentia]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/Talk:GarumTalk:Garum2007-09-22T19:23:36Z<p>Marca Claudia Laurentia: response to Agricola's comment</p>
<hr />
<div>==Sources==<br />
<br />
I don't have time to look at these closely just now, but they may be of interest here. [[User:M. Lucretius Agricola|Agricola]] 01:51, 22 September 2007 (CEST)<br />
<br />
'''Ancient marine resource exploitation in the Western Mediterranean: the contribution of the fish-salting industry of Mauretania Tingitana (Morocco)''' by Athena Trakadas, Institute of Classical Archaeology, Aarhus University, Denmark, at http://www.cmrh.dk/HMAP/Trakadas_HMAP-Med.pdf A brief survey of fish-salting sites in ''Mauretania Tingitana''.<br />
<br />
'''The Archaeological Evidence for Fish Processing in the Western Mediterranean''' by Athena Trakadas (2005) in "Ancient Fishing and Fish Processing in the Black Sea Region" (p. 47-82) at http://www.pontos.dk/publications/books/bss-2-files/BSS2_04_trakadas.pdf A longer treatment of the same topic. (TOC at http://www.pontos.dk/publications/books/black-sea-studies-2)<br />
<br />
:Thank you for your help -- I'm hoping this article can be pretty good in the near future. I'm searching for journal articles right now for citation, as well as to work on the Classical sources section. Admittedly however, I would appreciate a peer review of the article to make sure it is up to snuff. [[User:Marca Claudia Laurentia|Laurentia]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:53:59Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman condiments and dishes, including the fish sauce [[allec|''allec'']] <ref>Also known as ''hallec'' or ''alex'' </ref> that was used as a less expensive substitute for ''garum'', and ''Salsamentum'', or "whole salted fishes". <ref> Eventually salsamentum would come to refer to anything salted. </ref><br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish remains, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> Note that oysters are included in this list, meaning that fish were not the only seafood used. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and/or adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:51:55Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman condiments and dishes, including the fish sauce [[allec|''allec'']] <ref>Also known as ''hallec'' or ''alex'' </ref> that was used as a less expensive substitute for ''garum'', and ''Salsamentum'', or "whole salted fishes". <ref> Eventually salsamentum would come to refer to anything salted. </ref><br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish remains, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> Note that oysters are included in this list, meaning that fish were not the only seafood used. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:51:23Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including the fish sauce [[allec|''allec'']] <ref>Also known as ''hallec'' or ''alex'' </ref> that was used as a less expensive substitute for ''garum'', and ''Salsamentum'', or "whole salted fishes". <ref> Eventually salsamentum would come to refer to anything salted. </ref><br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish remains, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> Note that oysters are included in this list, meaning that fish were not the only seafood used. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:43:55Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version called [[Garum#Making Garum|''allec'']]<ref>Also known as ''hallec'' or ''alex'' </ref> and ''Salsamentum'', originally meaning "whole salted fishes" <ref> Eventually salsamentum would come to refer to anything salted. </ref><br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish remains, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> Note that oysters are included in this list, meaning that fish were not the only seafood used. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:38:13Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''Garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version called [[Garum#Making Garum|''allec'']]<ref>Also known as ''hallec'' or ''alex'' </ref> and ''Salsamentum'', originally meaning "whole salted fishes" <ref> Eventually salsamentum would come to refer to anything salted. </ref><br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish remains, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> Note that oysters are included in this list, meaning that fish were not the only seafood used. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:33:42Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', originally meaning "whole salted fishes" <ref> Eventually salsamentum would come to refer to anything salted. </ref><br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> Note that oysters are included in this list, meaning that fish were not the only seafood used. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:33:31Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', originally meaning "whole salted fishes" <re> Eventually salsamentum would come to refer to anything salted. </ref><br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> Note that oysters are included in this list, meaning that fish were not the only seafood used. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:32:58Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', originally meaning "whole salted fishes" but eventually would come to refer to anything salted. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref> Note that oysters are included in this list, meaning that fish were not the only seafood used. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:30:33Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', originally meaning "whole salted fishes" but eventually would come to refer to anything salted. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref><br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of ''garum'' made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:30:09Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''garum'' is sometimes used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', originally meaning "whole salted fishes" but eventually would come to refer to anything salted. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref><br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:29:29Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
''garum'' is sometimes Used interchangeably with the word ''liquamen''. <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', originally meaning "whole salted fishes" but eventually would come to refer to anything salted. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref><br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. Finally, there is a Japanese fish sauce called ''gyosho'', but it is exceedingly rare. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
==See Also==<br />
*[[Alec]]<br />
*[[Salsamentum]]<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:24:07Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', <ref> From ''Geoponica'', "Garum, sometimes called liquamen"</ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, and from the agricultural series ''Geoponica''.<br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''garum'' itself, and what was used in cooking. <br />
<br />
The ''garum'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref><br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:19:51Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', <ref> From ''Geoponica'' </ref> <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''. Roman culinary researcher Patrick Faas counters that this is due to the fact Apicus originally meant "a solution of ''garum'' in water", and not stock per se</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself, and what was used in cooking. <br />
<br />
The ''liquamen'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref><br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:18:33Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', <ref> From ''Geoponica'' </ref> <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''. Roman culinary researcher Patrick Faas suggests that this is due to the fact Apicus originally meant "a solution of ''garum'' in water"</ref> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself, and what was used in cooking. <br />
<br />
The ''liquamen'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref><br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T23:06:38Z<p>Marca Claudia Laurentia: wow, this is not done yet</p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', which is specifically the brine, whereas ''garum'' can refer to the products of the garum manufacture in general. <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> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself, and what was used in cooking. <br />
<br />
The ''liquamen'' before serving was sometimes mixed with herbs such as oregano or roe, vinegar, and/or wine. <br />
<br />
===Fish Used in Garum===<br />
Many different types of fish were used in ''garum'' preparation including but not limited to "prawns, sardines, mackerel, anchovies, tuna, slamon, red mullet and oysters among other sea creatures." <ref> Faas, pp. 144 </ref><br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. Also, some contemporary cooks suggest decanting the sauce before usage, and suggest adding herbs before usage. <br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:52:45Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', which is specifically the brine, whereas ''garum'' can refer to the products of the garum manufacture in general. <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> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae'' were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself, and what was used in cooking. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as "''garum'' of companions"; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:51:36Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', which is specifically the brine, whereas ''garum'' can refer to the products of the garum manufacture in general. <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> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae'' were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself, and what was used in cooking. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
This ''garum'' originally came from Carthage, and was arguably the most famous of all ''garum'' types. Its name translates from the Latin as " ''garum'' of companions''; illustrating its unique and costly preparation. The mackerel used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong. According to Pliny, it was "the most highly prized", and its cost was among the highest for any liquid at the time. <br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:45:02Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', which is specifically the brine, whereas ''garum'' can refer to the products of the garum manufacture in general. <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> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae'' were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself, and what was used in cooking. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
The name of arguably the most famous of all ''garum'' types translates from the Latin as " ''garum'' of companions''; illustrating its unique and costly preparation. The fish used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong.<br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:44:29Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', which is specifically the brine, whereas ''garum'' can refer to the products of the garum manufacture in general. <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> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae'' were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself, and what was used in cooking. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum Scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
The name of arguably the most famous of all ''garum'' types translates from the Latin as " ''garum'' of companions''; illustrating its unique and costly preparation. The fish used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong.<br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:39:34Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' was a type of thin Roman fish sauce, consisting of salted whole fish, that was allowed to ferment and drained of its brine. Its distinct flavor was used ubiquitously in Roman cooking.<br />
<br />
Used interchangeably, ''garum'' is sometimes called ''liquamen'', which is specifically the brine, whereas ''garum'' can refer to the products of the garum manufacture in general. <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> The process of making ''garum'' also created other Roman fish sauces, including a cheaper version of ''garum'' called ''allec''<ref>Also known as ''hallec'' or ''alex'' </ref>, and ''Salsamentum'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae'' were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in the direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself. <br />
<br />
== Major Types of Garum ==<br />
<br />
===Bithyri===<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
===Garum castimoniarum===<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
===Garum Scombi===<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
===Garum sociorum===<br />
The name of arguably the most famous of all ''garum'' types translates from the Latin as " ''garum'' of companions''; illustrating its unique and costly preparation. The fish used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong.<br />
<br />
===Haimation===<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
===Other Types===<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:30:48Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, ''garum’’ is sometmes called “liquamen”, which is specifically the brine, whereas “garum” can refer to the products of the garum manufacture in general. <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> 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'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae'' were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in the direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself. <br />
<br />
=== Major Types of Garum ===<br />
<br />
==Bithyri==<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
==Garum castimoniarum==<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
==Garum Scombi==<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
==Garum sociorum==<br />
The name of arguably the most famous of all ''garum'' types translates from the Latin as " ''garum'' of companions''; illustrating its unique and costly preparation. The fish used to produce this sauce would have been drowned in even more ''garum'' during its fermentation, thus making the sauce doubly strong.<br />
<br />
==Haimation==<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
==Other Types==<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:25:48Z<p>Marca Claudia Laurentia: more subtypes</p>
<hr />
<div>''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, ''garum’’ is sometmes called “liquamen”, which is specifically the brine, whereas “garum” can refer to the products of the garum manufacture in general. <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> 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'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae'' were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in the direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself. <br />
<br />
=== Major Types of Garum ===<br />
<br />
==Bithyri==<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
==Garum castimoniarum==<br />
''Garum'' that was prepared in accordance with Jewish dietary laws (i.e. Kosher). <br />
<br />
==Garum Scombi==<br />
A type of ''garum'' made from a mixture of mackerel, roe and blood. <br />
<br />
==Garum sociorum==<br />
The name of arguably the most famous of all ''garum'' types translates from Latin as "''garum'' of companions''; illustrating its unique and costly preparation. The fish used to produce this garum would be drowned in ''garum'', thus creating two levels of fermentation. ''Garum sociorum''<br />
<br />
==Haimation==<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
==Other Types==<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:13:57Z<p>Marca Claudia Laurentia: italics fixes</p>
<hr />
<div>''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, “garum’’ is sometmes called “liquamen”, which is specifically the brine, whereas “garum” can refer to the products of the garum manufacture in general. <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> 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'', or whole salted fishes. <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making ''garum'' is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae'' were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in the direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself. <br />
<br />
=== Major Types of Garum ===<br />
<br />
==Bithyri==<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
==Haimation==<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
==Other Types==<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T22:12:07Z<p>Marca Claudia Laurentia: added how to section</p>
<hr />
<div>''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, “garum’’ is sometmes called “liquamen”, which is specifically the brine, whereas “garum” can refer to the products of the garum manufacture in general. <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> 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'', or "whole salted fishes". <br />
<br />
==Ancient sources==<br />
The main sources for descriptions of ''garum'' are from Apicus, from the agricultural series ''Geoponica'' <br />
<br />
==Making Garum==<br />
The ancient Roman process of making “garum” is markedly similar to the same process that is still being used to make fermented fish sauces in Southeast Asia. <br />
<br />
''Garum'' factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
To make the ''garum'', small fish such as anchovies, or the Mediterranean fish referred to as ''atherinae’’ were placed in a vessel, and allowed to ferment for a period of time usually uncovered and in the direct sunlight. The length of fermentation depended on the type of fish, and desired quality of the sauce, usually between one to three months. After which time, the resulting mixture would be strained at least once via a woven basket, thus separating the fish sauce, called ''alec'', and the thin, clear liquid. This brine was the ''liquamen'' itself. <br />
<br />
=== Major Types of Garum ===<br />
<br />
==Bithyri==<br />
A type of ''garum'' made by the people of Bithyi that was usually made from anchovies, mackerel, bonito fish, or ''allec'', flour, salt, and sometimes wine. It was allowed to be fermented in the open for two to three months before consumption. <br />
<br />
==Haimation==<br />
According to the agricultural book ''Geoponica'', the ''garum'' referred to as ''Haimation'' was among the very best. It was made from the innards of tuna with salt, and allowed to ferment for two months. <br />
<br />
==Other Types==<br />
If ''garum'' was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
While not common, most modern versions of ''garum'' can be found most often in Asian markets, names including but not limited to ''nam pla'' in Thai, ''tuk trey'' in Cambodian, and ''nuoc nam'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of “garum” made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T18:54:05Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically the brine, whereas garum can refer to the products of the garum manufacture in general. <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> 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'', or "whole salted fishes". <br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
The ancient Roman process of making garum is markedly similar to the same process that is still being used to make ''Nuoc-nam'' in Southeast Asia. <br />
<br />
Garum factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
Either the whole fish, or fish guts were be placed in a vessel along with a quanity of salt, and allowed to ferment for a period of time, depending on the type of fish, and quality of the sauce, usually between one to three months. The resulting sauce called alec, was strained at least once, leaving a thin, clear liquid. This brine was the garum. <br />
<br />
=== Major Types of Garum ===<br />
If garum was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
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'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of garum made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/><br />
<br />
{{Template:Recipe}}</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T18:53:07Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>{{Template:Recipe}}<br />
<br />
''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically the brine, whereas garum can refer to the products of the garum manufacture in general. <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> 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'', or "whole salted fishes". <br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
The ancient Roman process of making garum is markedly similar to the same process that is still being used to make ''Nuoc-nam'' in Southeast Asia. <br />
<br />
Garum factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
Either the whole fish, or fish guts were be placed in a vessel along with a quanity of salt, and allowed to ferment for a period of time, depending on the type of fish, and quality of the sauce, usually between one to three months. The resulting sauce called alec, was strained at least once, leaving a thin, clear liquid. This brine was the garum. <br />
<br />
=== Major Types of Garum ===<br />
If garum was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
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'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of garum made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/></div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T18:51:15Z<p>Marca Claudia Laurentia: reorder for clarity</p>
<hr />
<div>{{Template:Recipe}}<br />
<br />
''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically a brine, which garum was added to. <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> 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". <br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
The ancient Roman process of making garum is markedly similar to the same process that is still being used to make ''Nuoc-nam'' in Southeast Asia. <br />
<br />
Garum factories, "the only large-scale factory industry in the ancient world" <ref> Dalby, pp. 19 </ref> where most often found near the sea to take advantage of the fishing industry, and to distance the factories' infamous stench of rotting fish. <br />
Notable factories were located in southern Spain, and near the Black Sea. <br />
<br />
Either the whole fish, or fish guts were be placed in a vessel along with a quanity of salt, and allowed to ferment for a period of time, depending on the type of fish, and quality of the sauce, usually between one to three months. The resulting sauce called alec, was strained at least once, leaving a thin, clear liquid. This brine was the garum. <br />
<br />
=== Major Types of Garum ===<br />
If garum was needed immediately, the fish was boiled, and not allowed to ferment at all, but this type was considered very inferior to the ancients. <br />
<br />
==Modern substitutes==<br />
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'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of garum made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
<br />
==References==<br />
<br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12<br />
<br />
===Footnotes===<br />
<references/></div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-21T18:22:35Z<p>Marca Claudia Laurentia: added refs</p>
<hr />
<div>{{Template:Recipe}}<br />
<br />
''Garum'' is a type of thin Roman fish sauce, consisting of fermented whole fish . The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically a brine, which garum was added to. <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> 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". <br />
<br />
<br />
<br />
<br />
==Liquamen==<br />
Liquamen used specifically refers to the brine that was added to garum<br />
<br />
==Modern substitutes==<br />
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'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of garum made called ''collata'' that is available. <br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. Researchers warn however that anchovies, or anchovy paste alone is not an appropriate substitute. <br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
<br />
<br />
==References==<br />
<references/><br />
<br />
*Dalby, A. et al., '''The Classical Cookbook''' (J. Paul Getty Museum, 1996), ISBN 0-89236-394-0, pp. 19-22<br />
<br />
*Faas, Patrick. Trans. by Whiteside, S., '''Around the Roman Table''' (Palgrave Macmillian 2003) ISBN 0-312-23958-0, pp. 142-146<br />
<br />
*Ricotti, E., '''Dining As A Roman Emperor''' (L'Erma di Bretschneider 1995) ISBN 88-7062-901-5, pp. 11, 12</div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-20T21:10:52Z<p>Marca Claudia Laurentia: refs</p>
<hr />
<div>{{Template:Recipe}}<br />
<br />
''Garum'' is a type of Roman fish sauce, consisting of whole fish fermented for a period of time. The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically a brine, which garum was added to.<ref>Dining As A Roman Emperor: How To Cook Ancient Roman Recipes Today by Eugenia Salza Prina Ricotti, page 12 </ref> <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> 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>. <br />
<br />
==Liquamen==<br />
Liquamen used specifically refers to the brine that was added to garum<br />
<br />
==Modern substitutes==<br />
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'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of garum made called ''collata'' that is available. <br />
<ref> Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146 </ref><br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. <ref>Dining As A Roman Emperor: How To Cook Ancient Roman Recipes Today by Eugenia Salza Prina Ricotti, page 11 </ref><br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
<br />
<br />
==References==<br />
<br />
<references/></div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-20T21:10:14Z<p>Marca Claudia Laurentia: added ref for liquamen</p>
<hr />
<div>{{Template:Recipe}}<br />
<br />
''Garum'' is a type of Roman fish sauce, consisting of whole fish fermented for a period of time. The flavor was essentially salty fish. Used interchangeably, garum is sometmes called Liquamen, which is specifically a brine, which garum was added to.<ref>Dining As A Roman Emperor: How To Cook Ancient Roman Recipes Today by Eugenia Salza Prina Ricotti, page 12 <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> 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>. <br />
<br />
==Liquamen==<br />
Liquamen used specifically refers to the brine that was added to garum<br />
<br />
==Modern substitutes==<br />
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'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of garum made called ''collata'' that is available. <br />
<ref> Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146 </ref><br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. <ref>Dining As A Roman Emperor: How To Cook Ancient Roman Recipes Today by Eugenia Salza Prina Ricotti, page 11 </ref><br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
<br />
<br />
==References==<br />
<br />
<references/></div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-20T21:05:55Z<p>Marca Claudia Laurentia: added non sauce substitutes for garum, plus reference</p>
<hr />
<div>{{Template:Recipe}}<br />
<br />
''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>. <br />
<br />
<br />
<br />
==Modern substitutes==<br />
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'' or ''nuos-nam'' in Vietnamese. In modern day Italy, there is a variation of garum made called ''collata'' that is available. <br />
<ref> Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146 </ref><br />
<br />
When a fish sauce substitute cannot be found, either salt or a mixture of salt and anchovy heated in olive oil, and then mashed up can suffice. <ref>Dining As A Roman Emperor: How To Cook Ancient Roman Recipes Today by Eugenia Salza Prina Ricotti, page 11 </ref><br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
<br />
<br />
==References==<br />
<br />
<references/></div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-20T20:28:42Z<p>Marca Claudia Laurentia: took some of ref</p>
<hr />
<div>{{Template:Recipe}}<br />
<br />
''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>. <br />
<br />
<br />
<br />
==Modern substitutes==<br />
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. <br />
<ref> Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146 </ref><br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
<br />
<br />
==References==<br />
<br />
<references/></div>Marca Claudia Laurentiahttp://novaroma.org/nr/GarumGarum2007-09-20T19:49:29Z<p>Marca Claudia Laurentia: chugging away at the Garum article; I'm in no way done</p>
<hr />
<div>{{Template:Recipe}}<br />
<br />
''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. <br />
<br />
<br />
<br />
==Modern substitutes==<br />
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. <br />
<ref> Around the Roman Table: Food and Feasting in Ancient Rome by Patrick Fass, pages 143-146 </ref><br />
<br />
==Ancient sources==<br />
<br />
==Making garum==<br />
<br />
<br />
==References==<br />
<br />
<references/></div>Marca Claudia Laurentiahttp://novaroma.org/nr/Titus_Iulius_Sabinus_(Nova_Roma)Titus Iulius Sabinus (Nova Roma)2007-09-12T02:44:42Z<p>Marca Claudia Laurentia: my most sincerest of apologies, but I had to correct your spelling of ''arhitect'' to ''architect''</p>
<hr />
<div>[[Image:CIV-Titus_Iulius_Sabinus.jpg|thumb|right|{{albumcivium|id=8092}}]]'''Titus Iulius Sabinus''' is the current Governor of Provincia Dacia and Caput Trium Daciarum.<br />
He was born in Dacia Malvensis, in a small town, build over a roman fortress which was part of the ancient roman border, well known as 'Limes Alutanus'. His studies and works were directed to the military telecommunications engineering.<br />
<br />
Iulius Sabinus currently lives in [[Provincia_Dacia_-_Oppidum_Bucurestium_%28Nova_Roma%29|Oppidum Bucurestium]]. He is the paterfamilias of the domus and familia Iulius Sabinus, composed of his wife, A. Arria Carina, and his son, T. Iulius Sabinus Crassus.<br />
<br />
His interests are all roman things, starting with roman culture and civilization, roman religion and art, up to reenactment and restoration, with respect for both, Roman Gods and Roman Ancestors.<br />
<br />
Titus Iulius Sabinus is the founder of the Nova Roma [http://www.dacia-novaroma.org/ Provincia Dacia].<br />
<br />
Favorite Quote: <br />
<br />
"'''Every individual is the architect of his own fortune'''" - Appius Claudius <br />
<br style="clear:both"><br />
<br />
==[[Cursus Honorum (Nova Roma)|''Cursus Honorum'']]==<br />
<br />
[[Image:IOM_Tabula_IS.jpg|frame|right|Dedication to Iupiter]]<br />
<br />
* [[:Category:Governors (Nova Roma)|Legatus Pro Praetore]] of [[Dacia (Nova Roma)|Dacia]]<br />
:{{2005}}<br />
:{{2006}}<br />
:{{2007}}<br />
<br />
* [[Aedilis Curulis (Nova Roma)|Aedilis Curulis]]<br />
:{{2006}}<br />
<br />
* [[Quaestor (Nova Roma)|Quaestor]]<br />
:{{2007}}<br />
<br />
==Other Posts==<br />
<br />
* [[Accensus (Nova Roma)|Accensus]]<br />
:{{2006}} to [[Pompeia Minucia Strabo (Nova Roma)|Pompeia Minucia Strabo]]<br />
:{{2007}} to [[Tiberius Galerius Paulinus (Nova Roma)|Tiberius Galerius Paulinus]]<br />
* [[Magna Mater Project]] Coordinator<br />
:{{2006}}<br />
:{{2007}}<br />
* [[Scriba (Nova Roma)|Scriba]]<br />
:{{2005}} to [[Lucius Iulius Sulla (Nova Roma)|Lucius Iulius Sulla]]<br />
:{{2006}} to [[Tiberius Galerius Paulinus (Nova Roma)|Tiberius Galerius Paulinus]]<br />
:{{2007}} to [[Aula Tullia Scholastica (Nova Roma)|Aula Tullia Scholastica]]<br />
<br />
==Provincial Posts==<br />
<br />
*[[Provincia Dacia (Nova Roma)|Dacia ]] Officina Civium Novum : Caput Officina.<br />
:from {{2005}}<br />
<br />
*[[Provincia Dacia (Nova Roma)|Dacia ]] Officina Retiari : Caput Officina.<br />
:from {{2005}}<br />
<br />
[[Category: Magistrates (Nova Roma)|Iulius Sabinus, T.]]<br />
[[Category: Governors (Nova Roma)|Iulius Sabinus, T.]]<br />
[[Category: Gens Iulia (Nova Roma)|Sabinus, T. Iulius]]<br />
[[Category: Tribus Lemonia (Nova Roma)|Iulius Sabinus, T.]]<br />
[[Category:Provincia Dacia (Nova Roma)|Iulius Sabinus, T.]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/Roman_pantryRoman pantry2007-09-12T02:23:42Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>{{LanguageBar|{{PAGENAME}} }}<br />
<br />
This is a list of the things that could be found in a '''Roman pantry.'''<br />
<br />
<br />
==Fruits==<br />
<br />
*'''Figs'''<br />
*'''Grapes'''<br />
*'''Pears'''<br />
<br />
==Grains and Breads==<br />
<br />
*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].<br />
*[[Roman_Breads_%28Nova_Roma%29|Roman Breads]] where primarily composed of wheat, but were also prepared from spelt, and barley. It came in both leaven and unleaven varieties, and was the staple of the Roman diet. <br />
<br />
*'''Picentine bread''' was a type of bread from Eastern Italy made from soaked Spelt grits, and mixed with grape juice. <br />
*'''Porridge'''<br />
<br />
==Herbs==<br />
<br />
*'''Anise seed''' : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)<br />
<br />
*'''Bay (Laurel) leaves''' : <br />
<br />
*'''Cardamom''' : (Rosengarten 1969)<br />
<br />
*'''Thyme''': "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)<br />
<br />
==Vegetables==<br />
<br />
<br />
==Misc.==<br />
<br />
*'''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.<br />
<br />
*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.<br />
<br />
*'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.<br />
<br />
*'''Oil''', most probably olive oil. Roman staple. <br />
<br />
*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. <br />
<br />
*'''Sapa''': a syrup concentrate form of '''Passum''', used as a preservative, and as a type of sauce. <br />
<br />
*'''Silphium''': (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.<br />
<br />
*'''Wine''': fermented grape juice. Roman staple. <br />
<br />
==References==<br />
<references/><br />
*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904<br />
*[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland<br />
<br />
==See Also==<br />
*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts<br />
* [[Category:Fabulae Mensae]] Roman Recipes, and Roman food sources<br />
<br />
[[Category:Fabulae Mensae]]<br />
[[Category:Roman cooking]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/Roman_pantryRoman pantry2007-09-12T02:23:17Z<p>Marca Claudia Laurentia: added the</p>
<hr />
<div>{{LanguageBar|{{PAGENAME}} }}<br />
<br />
This is a list of the things that could be found in a '''Roman pantry.'''<br />
<br />
<br />
==Fruits==<br />
<br />
*'''Figs'''<br />
*'''Grapes'''<br />
*'''Pears'''<br />
<br />
==Grains and Breads==<br />
<br />
*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].<br />
*[[Roman_Breads_%28Nova_Roma%29|Roman Breads]] where primarily composed of wheat, but were also prepared from spelt, and barley. It came in both leaven and unleaven varieties, and was the staple of the Roman diet. <br />
<br />
*'''Picentine bread''' was a type of bread from Eastern Italy made from soaked Spelt grits, and mixed with grape juice. <br />
*Porridge<br />
<br />
==Herbs==<br />
<br />
*'''Anise seed''' : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)<br />
<br />
*'''Bay (Laurel) leaves''' : <br />
<br />
*'''Cardamom''' : (Rosengarten 1969)<br />
<br />
*'''Thyme''': "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)<br />
<br />
==Vegetables==<br />
<br />
<br />
==Misc.==<br />
<br />
*'''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.<br />
<br />
*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.<br />
<br />
*'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.<br />
<br />
*'''Oil''', most probably olive oil. Roman staple. <br />
<br />
*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. <br />
<br />
*'''Sapa''': a syrup concentrate form of '''Passum''', used as a preservative, and as a type of sauce. <br />
<br />
*'''Silphium''': (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.<br />
<br />
*'''Wine''': fermented grape juice. Roman staple. <br />
<br />
==References==<br />
<references/><br />
*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904<br />
*[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland<br />
<br />
==See Also==<br />
*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to the Roman culinary arts<br />
* [[Category:Fabulae Mensae]] Roman Recipes, and Roman food sources<br />
<br />
[[Category:Fabulae Mensae]]<br />
[[Category:Roman cooking]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/Roman_pantryRoman pantry2007-09-12T02:22:54Z<p>Marca Claudia Laurentia: added See Also</p>
<hr />
<div>{{LanguageBar|{{PAGENAME}} }}<br />
<br />
This is a list of the things that could be found in a '''Roman pantry.'''<br />
<br />
<br />
==Fruits==<br />
<br />
*'''Figs'''<br />
*'''Grapes'''<br />
*'''Pears'''<br />
<br />
==Grains and Breads==<br />
<br />
*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].<br />
*[[Roman_Breads_%28Nova_Roma%29|Roman Breads]] where primarily composed of wheat, but were also prepared from spelt, and barley. It came in both leaven and unleaven varieties, and was the staple of the Roman diet. <br />
<br />
*'''Picentine bread''' was a type of bread from Eastern Italy made from soaked Spelt grits, and mixed with grape juice. <br />
*Porridge<br />
<br />
==Herbs==<br />
<br />
*'''Anise seed''' : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)<br />
<br />
*'''Bay (Laurel) leaves''' : <br />
<br />
*'''Cardamom''' : (Rosengarten 1969)<br />
<br />
*'''Thyme''': "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)<br />
<br />
==Vegetables==<br />
<br />
<br />
==Misc.==<br />
<br />
*'''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.<br />
<br />
*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.<br />
<br />
*'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.<br />
<br />
*'''Oil''', most probably olive oil. Roman staple. <br />
<br />
*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. <br />
<br />
*'''Sapa''': a syrup concentrate form of '''Passum''', used as a preservative, and as a type of sauce. <br />
<br />
*'''Silphium''': (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.<br />
<br />
*'''Wine''': fermented grape juice. Roman staple. <br />
<br />
==References==<br />
<references/><br />
*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904<br />
*[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland<br />
<br />
==See Also==<br />
*[[Sodalitas Coquorum et Cerevisiae Coctorum (Nova Roma)]] ''The Society of Cooks and Brewers'', a Nova Roma group dedicated to Roman culinary arts<br />
* [[Category:Fabulae Mensae]] Roman Recipes, and Roman food sources<br />
<br />
[[Category:Fabulae Mensae]]<br />
[[Category:Roman cooking]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/Roman_pantryRoman pantry2007-09-12T02:16:48Z<p>Marca Claudia Laurentia: Added breads et al.</p>
<hr />
<div>{{LanguageBar|{{PAGENAME}} }}<br />
<br />
This is a list of the things that could be found in a '''Roman pantry.'''<br />
<br />
<br />
==Fruits==<br />
<br />
*'''Figs'''<br />
*'''Grapes'''<br />
*'''Pears'''<br />
<br />
==Grains and Breads==<br />
<br />
*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].<br />
*[[Roman_Breads_%28Nova_Roma%29|Roman Breads]] where primarily composed of wheat, but were also prepared from spelt, and barley. It came in both leaven and unleaven varieties, and was the staple of the Roman diet. <br />
<br />
*'''Picentine bread''' was a type of bread from Eastern Italy made from soaked Spelt grits, and mixed with grape juice. <br />
*Porridge<br />
<br />
==Herbs==<br />
<br />
*'''Anise seed''' : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)<br />
<br />
*'''Bay (Laurel) leaves''' : <br />
<br />
*'''Cardamom''' : (Rosengarten 1969)<br />
<br />
*'''Thyme''': "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)<br />
<br />
==Vegetables==<br />
<br />
<br />
==Misc.==<br />
<br />
*'''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.<br />
<br />
*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.<br />
<br />
*'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.<br />
<br />
*'''Oil''', most probably olive oil. Roman staple. <br />
<br />
*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. <br />
<br />
*'''Sapa''': a syrup concentrate form of '''Passum''', used as a preservative, and as a type of sauce. <br />
<br />
*'''Silphium''': (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.<br />
<br />
*'''Wine''': fermented grape juice. Roman staple. <br />
<br />
==References==<br />
<references/><br />
*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904<br />
*[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland<br />
<br />
[[Category:Fabulae Mensae]]<br />
[[Category:Roman cooking]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/Roman_pantryRoman pantry2007-09-11T01:38:06Z<p>Marca Claudia Laurentia: Added Sapa; working on references. (Going to do college interlibrary loan for possible citations)</p>
<hr />
<div>{{LanguageBar|{{PAGENAME}} }}<br />
<br />
This is a list of the things that could be found in a '''Roman pantry.'''<br />
<br />
<br />
==Fruits==<br />
<br />
*Figs<br />
*Grapes<br />
*Pears<br />
<br />
==Grains==<br />
<br />
*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].<br />
<br />
==Herbs==<br />
<br />
*Anise seed : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)<br />
<br />
*Bay (Laurel) leaves : <br />
<br />
*Cardamom : (Rosengarten 1969)<br />
<br />
*Thyme : "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)<br />
<br />
==Vegetables==<br />
<br />
<br />
==Misc.==<br />
<br />
*'''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.<br />
<br />
*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.<br />
<br />
*'''Liquamen''', also known as '''[[Garum]]''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.<br />
<br />
*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. <br />
<br />
*'''Sapa''', a syrup concentrate form of '''Passum''', used as a preservative, and as a type of sauce. <br />
<br />
*'''Silphium''' (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.<br />
<br />
==References==<br />
<references/><br />
*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904<br />
*[http://www.thefoody.com/hsoup/roman.html Roman Basics] at The Foody UK and Ireland<br />
<br />
[[Category:Fabulae Mensae]]<br />
[[Category:Roman cooking]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/User_talk:Marca_Claudia_LaurentiaUser talk:Marca Claudia Laurentia2007-09-10T20:34:16Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>Salvete omnes!<br />
<br />
:Salve! and welcome! [[User:M. Lucretius Agricola|Agricola]] 02:21, 9 September 2007 (CEST)<br />
::You'll like it here--I know I do!! -- [[User:Aldus Marius Peregrinus|Marius Peregrinus]] 04:19, 9 September 2007 (CEST) >({|:-D<br />
::: Thanks for the welcome, I like it here too. :) [[User:Marca Claudia Laurentia|Marca Claudia Laurentia]] 19:17, 9 September 2007 (CEST)<br />
<br />
Thanks for the work on Roman pantry. I hope we can have a nice guide to what Romans (and not only the very rich) had to hand in the kitchen, and what we should then have as well, to emulate them. I'm going to convert the references that I put in earlier to "ref" format. I really hope that we can have some good references and of course we have to avoid putting in copyright material completely. If you are interesting in cooking, we have a sodalitas for cooks and brewers. [[User:M. Lucretius Agricola|Agricola]] 06:30, 10 September 2007 (CEST)<br />
<br />
==Salve &c.==<br />
<br />
Hello and welcome, M. Claudia. Might I suggest that you not refer to yourself as "Marca"? You'll see why if you have a look [[Choosing_a_Roman_name#Praenomen|here]] and [[Choosing_a_Roman_name#Praenomen_Only|here]]. Other parts of that page also give helpful guidance about how to use names. :)<br />
<br />
- [[User:Aulus Apollonius Cordus|Cordus]] 19:26, 10 September 2007 (CEST)<br />
<br />
:Thank you for your help in this -- my understanding of Roman naming conventions is uncertain at best. The links were most helpful the second time around. [[User:Marca Claudia Laurentia|Laurentia]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/User:Marca_Claudia_LaurentiaUser:Marca Claudia Laurentia2007-09-10T20:33:52Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>Avete! Marca Claudia Laurentia is a citizen who hails from [[Provincia Mediatlantica (Nova Roma)|Mediatlantica]], has to work on her [[Lingua Latina|Latin]], and needs to pay her [[Tax rate (Nova Roma)|taxes]]. She is also a Research Assitant for the Classics Department for a small Liberal Arts university in Virginia, USA, as well as an officer for the campus Classics Club. <br />
<br />
Laurentia is much more active on Wikipedia, where she can be found [http://en.wikipedia.org/wiki/User:Zidel333 here]. If you need to contact her, feel free to use her [[User talk:Marca Claudia Laurentia|talk page]] or email her at Zidel333@gmail.com. Valete!</div>Marca Claudia Laurentiahttp://novaroma.org/nr/User_talk:Marca_Claudia_LaurentiaUser talk:Marca Claudia Laurentia2007-09-10T20:33:12Z<p>Marca Claudia Laurentia: response to Cordus' comment on naming conventions</p>
<hr />
<div>Salvete omnes!<br />
<br />
:Salve! and welcome! [[User:M. Lucretius Agricola|Agricola]] 02:21, 9 September 2007 (CEST)<br />
::You'll like it here--I know I do!! -- [[User:Aldus Marius Peregrinus|Marius Peregrinus]] 04:19, 9 September 2007 (CEST) >({|:-D<br />
::: Thanks for the welcome, I like it here too. :) [[User:Marca Claudia Laurentia|Marca Claudia Laurentia]] 19:17, 9 September 2007 (CEST)<br />
<br />
Thanks for the work on Roman pantry. I hope we can have a nice guide to what Romans (and not only the very rich) had to hand in the kitchen, and what we should then have as well, to emulate them. I'm going to convert the references that I put in earlier to "ref" format. I really hope that we can have some good references and of course we have to avoid putting in copyright material completely. If you are interesting in cooking, we have a sodalitas for cooks and brewers. [[User:M. Lucretius Agricola|Agricola]] 06:30, 10 September 2007 (CEST)<br />
<br />
==Salve &c.==<br />
<br />
Hello and welcome, M. Claudia. Might I suggest that you not refer to yourself as "Marca"? You'll see why if you have a look [[Choosing_a_Roman_name#Praenomen|here]] and [[Choosing_a_Roman_name#Praenomen_Only|here]]. Other parts of that page also give helpful guidance about how to use names. :)<br />
<br />
- [[User:Aulus Apollonius Cordus|Cordus]] 19:26, 10 September 2007 (CEST)<br />
<br />
:Thank you for your help in this -- my understanding of Roman naming conventions is uncertain at best. The links were help the second time around. [[User:Marca Claudia Laurentia|Laurentia]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/Roman_pantryRoman pantry2007-09-09T17:36:00Z<p>Marca Claudia Laurentia: edited for ease of reading, added Garum as an alternative name for Liquamen, and added fruit section</p>
<hr />
<div>This is a list of the things that could be found in a '''Roman pantry.'''<br />
<br />
<br />
==Fruits==<br />
<br />
*Figs<br />
*Grapes<br />
*Pears<br />
<br />
==Grains==<br />
<br />
*[[Spelt]] also known as ''emmer grain'', for [[Spelt cake]].<br />
<br />
==Herbs==<br />
<br />
*Anise seed : "In first-century Rome, anise was a flavoring in ''[[mustaceus]]'', a popular spiced cake baked in bay leaves and eaten after a feast to prevent indigestion." (Rosengarten 1969)<br />
<br />
*Bay (Laurel) leaves : <br />
<br />
*Cardamom : (Rosengarten 1969)<br />
<br />
*Thyme : "The Romans used thyme to flavor cheese and liquors. Their soldiers would bathe in water infused with thyme to gain vigor, courage and strength." (Rosengarten 1969)<br />
<br />
==Vegetables==<br />
<br />
<br />
==Misc.==<br />
<br />
*'''Caroenum''': To make: Reduce 600ml (1 pint) Wine or Grape Juice by half by boil ing. Cool.<br />
<br />
*'''Defrutum''': this is a thick fig syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice by two thirds by boiling. Add some honey to sweeten. Cool.<br />
<br />
*'''Liquamen''', also known as '''Garum''' (Fish Sauce): salty in flavour. Look for fish sauces in asian markets, such as ''nuoc mam''. Alternative: 1 tablespoon of salt dissolved in 100ml (3½ fl oz) of wine. Important: As the strength of fish sauces may vary, ensure that you only use enough to season to your personal taste.<br />
<br />
*'''Passum''': a thick sweet syrup. To make: Reduce 600ml (1 pint) Wine or Grape Juice, by half by boiling. Add Honey to sweeten. Cool. <br />
<br />
*'''Silphium''' (Asafoetida): This is used as an anti-flatulent and has a strong aroma. It is imported primarily from Iran. This may be found in Indian or Asian food shops.<br />
<br />
==References==<br />
<br />
*Rosengarten, F. (1969), The Book of Spices. ISBN 0515064904<br />
*http://www.thefoody.com/hsoup/roman.html<br />
<br />
[[Category:Fabulae Mensae]]<br />
[[Category:Roman cooking]]</div>Marca Claudia Laurentiahttp://novaroma.org/nr/NovaRoma_talk:Community_portalNovaRoma talk:Community portal2007-09-09T17:25:28Z<p>Marca Claudia Laurentia: To Do List?</p>
<hr />
<div>I suggest that we have a mid-term goal of simplifying this page. We can have a "category page" for each, well, category. [[User:M. Lucretius Agricola|M. Lucretius Agricola]]<br />
<br />
== To Do List? ==<br />
<br />
Salvete, is there a general "To Do List" for Novaroma.org? I'd like to contribute, but I am at a lost as to where to start. Cheers. [[User:Marca Claudia Laurentia|Marca Claudia Laurentia]] 19:25, 9 September 2007 (CEST)</div>Marca Claudia Laurentiahttp://novaroma.org/nr/User_talk:Marca_Claudia_LaurentiaUser talk:Marca Claudia Laurentia2007-09-09T17:17:58Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>Salvete omnes!<br />
<br />
:Salve! and welcome! [[User:M. Lucretius Agricola|Agricola]] 02:21, 9 September 2007 (CEST)<br />
::You'll like it here--I know I do!! -- [[User:Aldus Marius Peregrinus|Marius Peregrinus]] 04:19, 9 September 2007 (CEST) >({|:-D<br />
::: Thanks for the welcome, I like it here too. :) [[User:Marca Claudia Laurentia|Marca Claudia Laurentia]] 19:17, 9 September 2007 (CEST)</div>Marca Claudia Laurentiahttp://novaroma.org/nr/User_talk:Marca_Claudia_LaurentiaUser talk:Marca Claudia Laurentia2007-09-09T00:01:16Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>Avete omnes!</div>Marca Claudia Laurentiahttp://novaroma.org/nr/User:Marca_Claudia_LaurentiaUser:Marca Claudia Laurentia2007-09-09T00:00:50Z<p>Marca Claudia Laurentia: </p>
<hr />
<div>Avete! Marca Claudia Laurentia is a citizen who hails from [[Provincia Mediatlantica (Nova Roma)|Mediatlantica]], has to work on her [[Lingua Latina|Latin]], and needs to pay her [[Tax rate (Nova Roma)|taxes]]. She is also a Research Assitant for the Classics Department for a small Liberal Arts university in Virginia, USA, as well as an officer for the campus Classics Club. <br />
<br />
Marca is much more active on Wikipedia, where she can be found [http://en.wikipedia.org/wiki/User:Zidel333 here]. If you need to contact Marca, feel free to use her [[User talk:Marca Claudia Laurentia|talk page]] or email her at Zidel333@gmail.com. Valete!</div>Marca Claudia Laurentia