The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World

ISBN-13: 9781138284074 / Angielski / Twarda / 2020 / 302 str.

Sally Grainger

Opis

The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines.

Spis treści

Introduction; 1. Fish sauce in Classical literature; 2. Fish sauce in the consumption literature: a literary and archaeological chronology; 3 Fish sauce in culinary, medical and veterinary sources; 4. Fish sauce from Papyri in Greek speaking Egypt; 5. Fish sauce in the late Roman, Byzantine and medieval world; 6. Fish sauce from an Archaeological perspective; 7. Fermented fish sauce in South East Asia; 8. Modern fish sauce experiments; 9. Fishing in the Mediterranean; 10. The infrastructure of fish sauce manufacture; 11. Fish bones as evidence of sauce; 12. Fish sauce amphorae as functional vessels; Afterword

O autorze

Sally Grainger is an independent scholar with degrees in ancient history and archaeology. She is a food historian, chef and experimental archaeologist. She has worked with many university institutions and museums helping to interpret the foodways of ancient societies. She has published widely in food history, and jointly with Andrew Dalby she wrote the acclaimed Classical Cook Book, and with her husband Dr Christopher Grocock she edited and translated the recipe text known as Apicius. She continues to collaborate with archaeologist in research into the various ways in which ancient fish sauces were made, traded and consumed.