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Do you toss and turn at night wondering how Ancient Romans got umami and salt into their recipes? Well now you can rest easy, because scientists and historians know the answer: a stinky and polarizing fermented fish sauce called garum.
Hosted by: Ceri Riley (she/her)
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Sources:
https://docs.google.com/document/d/e/2PACX-1vT34Pui0mAQ5_XlP4tQWc76QepcCMLq-LkFJSnYaRlwQKbYT8VTrAcfQEM7PMqi5FlyNwcv-708Ex-U/pub
20 Comments
You don't want to know what Roland Garos smells like.
If you aren't cooking with fish sauce, you are wrong.🤣 Since I've been making sauerkrauts at home I swear my digestive system is better.
🤢🤮
Hardtack…
Pliny DID say alot of things xD
Garum was just used for Roman, Greece and Carthage dishes for flavor and taste even if it smelled bad the first time.
Oh no, it's found me even here! 😭😭😭
2:46 remarkable, West-centric history 🙂 anything advanced in non-European cultures must have been Roman influence or from the Aliens 😀
Wait, I thought this was catsup.
Thai fish sauce uwu
Knowing that anchovies were used for garum, it doesn’t sound bad at all. I bet it would be great sprinkled on pizza.
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Is Worcestershire sauce a type of oxygarum?
The way “(19) The Stinky Fish Sauce Ancient Romans Couldn’t Live Without” turns a scientific possibility into a human situation is compelling. Which detail was hardest to get right?
Yayyyy Ceri!!
Ceri, there is so much to more to mustard thatn that nasty yellow stuff 🙂 a lot of people mentioned Max Miller so check his recent 3 historical mustards video 🙂
When you strain the garum, you are left with fish paste or what we call bagoong in the philippines, it has a sharper less umami taste and more funky edge, it can be smooth or rough, mix it with citrus and chilis as a dipping sauce especially good for freshwater grilled fish like catfish; we also have a shrimp version called alamang.
Ancient Roman Worcestershire sauce
Anno 117!!!
It's Ceri!!
13:08 reminded me of the cricket garum that truongsauce made https://www.youtube.com/watch?v=KYbQNCGqXxM
Hóa ra người La Mã cổ đại cũng nghiện nước mắm garum lên men từ cá y hệt người châu Á mình. Nghe công thức ướp cá cơm với muối, thì là, bạc hà tái hiện từ tàn tích Pompeii chứa đầy axit glutamic tạo vị umami đậm đà thấy thú vị ghê. Đỉnh cao công nghệ bảo quản ẩm thực xưa! 🐟🏺