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Garum, similar to liquamen,"''Liquamen'' is an enigma. It was in the first century A.D. a a sauce distinct from ''garum'' (Cf CIL IV passim) but by the fifth century A.D., at the latest, the term came to refer to ''garum''" (Robert I. Curtis, "In Defense of Garum" ''The Classical Journal'' 78.3 (February-March 1983, pp. 232-240) p. 233 note 8). was a type of fermented fish sauce condiment that was an essential flavour in Ancient Roman cooking, the supreme condiment.(R. Zahn), ''Real-Encyclopaedia der klassischen Altertumswissenschaft'', s.v. "Garum", 1st Series 7 (1912) pp.841-849. Although it enjoyed its greatest popularity in the Roman world,As with garlic in modern times, not every Roman was addicted to garum: aside from Seneca (see below), Martial congratulates a friend on keeping up amorous advances to a girl who had indulged in six helpings of it, and a surviving fragment of Plato Comicus spoke of "putrid garum", noted by Robert I. Curtis, "In Defense of Garum" ''The Classical Journal'' 78.3 (February-March 1983, pp. 232-240) p. 232; Curtis notes the modern change in Western taste effected by familiarity with the Vietnamese ''nuoc-mam''. it originally came from the Greeks, gaining its name from the Greek words ''garos'' or ''gáron'' (γάρον), which named the fish whose intestines were originally used in the condiment's production.
[edit] Ingredients
1 |
inch can (2oz) anchovies packed |
|
|
1 ½ |
cups Water |
1 |
teaspoon Oregano |
1 |
ounce Grape juice |
½ |
teaspoon Salt |
[edit] Preparation
Step 1 |
1) Boil the anchovies, water, oregano, and salt over high heat for 10 minutes, until the liquid is reduced about one third. |
Step 2 |
2) Strain the liquamen through a tea strainer once or twice, then add the grape juice. Pour into a jar. It will keep for weeks if refrigerated. |
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