Garum
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Garum is a type of fish sauce condiment popular in Ancient Roman society. It was considered by the Romans to be an aphrodisiac, and was usually only consumed by the higher classes of society.[citation needed]
Although it enjoyed its greatest popularity in the Roman world, it originally came from the Greek, gaining its name from the Greek words garos or garon, which named the fish whose intestines were originally used in the condiment's production. The sauce was generally made through the crushing and fermentation in brine of the innards of various fish such as tuna, eel, and others. While the finished product was apparently mild and subtle in flavor, even when compared to modern Thai fish sauce, the actual production of garum created such unpleasant smells as to become relegated to the outskirts of cities so that the neighbors would not be offended by the odor.
Garum was a sauce which, mixed with wine, vinegar, pepper, oil, or water, was served as a condiment or accompaniment with a wide variety of dishes. Although this was its main use, it also was employed as a medicine or for cosmetics.
Today one can still see a garum factory at the site of Baelo Claudia, in Spain. This Spanish garum was a famous export to Rome, and gained the town a certain amount of prestige in its day. The garum of Lusitania (present-day Portugal) was equally highly prized in Rome. It was shipped to Rome directly from the harbour of Lacobriga (present-day Lagos).
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[edit] References
- McCann, A.M. (1994). "The Roman Port of Cosa",(273 BC), Scientific American, Ancient Cities, pp. 92-99, by Anna Marguerite McCann. Covers: modifying harbor, for Garum Industry, amphora factory, hydraulic concrete, of "Pozzolana mortar" and the 5 piers, of the Cosa harbor, the Lighthouse on pier 5, diagrams, and photographs. Height of Port city: 100 BC. For: Garum Industry at port of Cosa, Italy, 273 BC.
