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Garum is a fermented fish sauce that was used as a condiment[1] in the cuisines of Phoenicia,[2] ancient Greece, Rome,[3] Carthage and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in the Western Mediterranean and the Roman world, it was earlier used by the Greeks.[4][5]
Like modern fermented fish sauce and soy sauce, garum was a rich source of umami flavoring due to the presence of glutamates.[6] It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes.[7] Murri may derive from garum.[8]
- ^ (R. Zahn), Real-Encyclopaedia der klassischen Altertumswissenschaft, s.v. "Garum", 1st Series 7 (1912) pp. 841–849.
- ^ Schuster, Ruth (December 16, 2019). "Ancient Roman Garum Factory Found in Israel, Suitably Far Away from Town". Haaretz. Retrieved February 7, 2021.
- ^ Stevens, Ashlie D. (February 7, 2021). "Garum, the Funky and Fishy Condiment that Rose and Fell with the Roman Empire". Salon. Retrieved February 8, 2021.
- ^ Miles, Richard (2011). Carthage Must Be Destroyed: The Rise and Fall of an Ancient Civilization (1st American ed.). New York: Viking Press. ISBN 9780670022663. LCCN 2011004123.
- ^ Downie, David (2003-05-01). "A Roman Anchovy's Tale". Gastronomica. 3 (2). University of California Press: 25–28. doi:10.1525/gfc.2003.3.2.25. ISSN 1529-3262.
- ^ Lewicka, Paulina (2011-08-25). Food and Foodways of Medieval Cairenes: Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean. Brill. p. 296. ISBN 9789004194724.
- ^ Perry, Charles (October 31, 2001), "The Soy Sauce That Wasn't", Los Angeles Times, retrieved 12 January 2020
- ^ Davidson, Alan; Saberi, Helen; McGee, Harold (2002). The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires. Ten Speed Press. pp. 358–360. ISBN 978-1-580-08417-8.
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