| Autor: |
Grasso, Riccardo, Piga, Tania, Gorga, Alessio, Mainetti, Manuel |
| Předmět: |
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| Zdroj: |
EXARC Journal; 2023, Issue 3, p1-1, 1p, 1 Color Photograph |
| Abstrakt: |
Garum may also have another characteristic: it can be cooked or raw. the first group involve cooked fish: Garum prepared with offal and waste; Garum prepared with small entire fish; Garum prepared with both. Keywords: cookery; fish; experiment; Country; Italy EN cookery fish experiment Country Italy The historiography concerning the Garum, as well as the archaeological evidence of the same, are very wide and cover the entire topic both from the historical and archaeological points of view. "The sauce garum is a liquid made from fish, which formerly was made from fish that the Greeks called GARON, and although it is now made from any kind of fish it retains the original name that it had at its beginning. In addition, the combination of garum with other substances could give rise to variations Oneaogarum= Garum + Wine; Eleogarum= Garum + Oil; Oxygarum= Garum + Vinegar; Hydrogarum= Amalgam of Garum with water. [Extracted from the article] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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