Fish Sauce That Build The Roman Empire?! скачать в хорошем качестве

Fish Sauce That Build The Roman Empire?!

"Fish Sauce That Build The Roman Empire?!” Discover why garum, the fermented fish sauce of ancient Rome, was the key ingredient that made Roman cuisine taste completely different from modern Mediterranean food. Learn how garum delivered umami, replaced salt in recipes like those in Apicius, and became a daily staple found in homes from Pompeii to Roman military camps. We also explore how garum production fueled empire-wide trade and why this essential Roman condiment eventually disappeared when Roman infrastructure collapsed. 👉Thanks for watching this Roman Way video. If you enjoyed it, let me know in the comments below, and don't forget to subscribe so you can see more videos like this! References: Grainger, S. (2021). The story of garum: Roman fish sauce in a modern context. Fermentology, NC State University Libraries. https://fermentology.pubpub.org/pub/h... Rodríguez-Alcántara, Á., Roldán-Gómez, A. M., Bernal-Casasola, D., García-Vargas, E., & Palacios-Macías, V. M. (2018). New technological contributions to Roman garum elaboration from chemical analysis of archaeological fish remains from the “Garum Shop” at Pompeii (I.12.8). Zephyrus, 82, 149–163. https://doi.org/10.14201/zephyrus2018... Carpenter, T. F., & Stern, G. (2016). The rise, fall, and rise again of garum. #umami #romancuisine #foodhistory