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

The Story of Garum

Fermented Fish Sauce and Salted Fish in the Ancient World
 
Edition number: 1
Publisher: Routledge
Date of Publication:
 
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Product details:

ISBN13:9781138284074
ISBN10:1138284076
Binding:Hardback
No. of pages:314 pages
Size:234x158 mm
Weight:740 g
Language:English
Illustrations: 27 Illustrations, black & white; 7 Tables, black & white; 27 Halftones, black & white
700
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Long description:
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.

This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery.

Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.

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. This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery. Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.
Table of Contents:
List of figures
List of tables
Preface and acknowledgements

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
Bibliography
Index