See also: Article on Garum ; Garum Recipe

GARUM

Garum is a condiment or sauce widely used by the ancient Greeks and Romans.

Take some small fish, the intestines of some larger fish, maybe some oysters, salt them, maybe add some vinegar, pepper and/or other spices. Then set this in the sun for several days. At this point it is called liquimen.

     As this appetizing mass of stuff would ferment and putrefy it oozed a liquid. This liquid is garum.
     Used as a seasoning in cooking and also as a table condiment.

     There are several modern versions of this: Pissalat from Nice and nuoc-mam in Vietnam are two of them.

 

 

Also see: Food Articles and Cooking Tips

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters - More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

FOOD TRIVIA and FOOD FACTS

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2018 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.


 

FoodReference.com Logo

 

 

 

FoodReference.com (since 1999)

 

Home   |   Articles   |   FOOD TRIVIA   |   Today in Food History   |   Food_Timeline   |   Recipes   |  Cooking_Tips   |   Food Videos   |   Food Quotes   |   Who’s Who   |   Culinary Schools and Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

FOOD TRIVIA and FOOD FACTS SECTION

 

You are here > Home

Next