Fateful Day -- A picture of a thermopolium in Pompeii, where garum was served as a fast food. [Rossella Lorenzi]
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By coincidence, I'm going offline to continue reading a book about Herculaneum. :') |
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Why are they using fish entrails to date something that was firmly recorded by the Romans at the time?
Wonder if the counter help was any better then?
Prik num bah!
Excellent with kau phad gai!
Used in copious quantities by the ancient Melaminians.
If I were there I'd probably have made a "potty" joke...
I have a book called The Classical Cookbook, by Andrew Dalby *pops to Amazon.com*. Wonderful recipes from the ancient world.
As for fish sauce (iirc, also known as liquamen in Rome) I use Squid Brand *pops*, which I was told is more "fishy" and possibly more like the Roman type than some of the others used in Asian cooking.
Here is a Roman recipe for a pear dessert using fish sauce that I found somewhere on the 'net. There are many sites with Roman recipes, if anyone is interested.
PATINA DE PIRIS (Pear Souffle)
(Apic. 4, 2, 35)
Ingredients:
------------
1kg pears (peeled and without core)
6 eggs
4 tblsp honey
100ml Passum
a little bit oil
50ml Liquamen, or 1/4 tsp salt
1/2 tsp ground cumin
ground pepper to taste
Instructions:
-------------
Mix cooked, peeled, and mashed pears (without core) together with pepper,cumin,honey, Passum, Liquamen and a bit of oil. Add eggs and put into a casserole. Cook approximately 30 minutes on small to moderate heat.
Serve with pepper sprinkled on the finished souffle.
This was not a fast food. This was a sauce, the ancestor, in fact, of our Worcestershire sauce. There are those who argue the idea Worcestershire sauce came from India with the British Raj. I think it is a little of both, because some ingredients seem to be Indian, and the fermented fish is definitely Roman.
Actually, I believe garum was a sauce, not a fast food in itself as described in the picture. That’s rather like comparing “pico de gallo sauce” with a food item such as a taco. Or registering ketchup as a vegetable.
On the other hand, I’m wondering if this delectable sauce of rotting fish entrails was similar to Muoc Nam, a hot Vietnamese sauce with a similar provenance of rotting fish.
Muoc Nam usually has to be served to Westerners in a VERY low-grade version. I once saw a restaurant in San Antonio emptied out of lunching round-eyes when the real McCoy was served in a an adjoining private dining room about 60 feet away.
Yum yum to exotic foods.
Wow, really great pic, the condition of the find is amazing. Shame so many died so that almost 2000 years later we could see how they lived.
I remember watching a documentary several years ago in which they analyzed garum from a chemical perspective, in an attempt to find out just why it was so highly prized as a sauce/seasoning. Turned out it was loaded with MSG, a natural flavor enhancer. In other words, it made everything taste better, and the Romans used it just like we use MSG.
I probably wouldn’t get many dates if I ate too much of that fish sauce.