Garum
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage, and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage, and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.
Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia, ancient Greece, Rome, Carthage, and later Byzantium. Liquamen is a similar preparation, and at times they were synonymous.
Source: Wikipedia "Garum" · CC BY-SA 4.0
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