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.
Inhaltsverzeichnis
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
