-
Garum is a
fermented fish
sauce that was used as a
condiment in the
cuisines of Phoenicia,
ancient Greece, Rome,
Carthage and
later Byzantium. Liquamen...
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particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some
garum-related fish
sauces have been used in the West
since the
Roman times. Due...
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original on 25
February 2023.
Retrieved 2
December 2020. "Satiksmes ceļu
garums gada beigās (kilometros)". Centrālais
Statistikas Birojs.
Retrieved 7 March...
- Al
Garum Islands are the
northernmost group of
islands of Bahrain. They lie 23 km (14 mi)
north of the capital, Manama, on
Bahrain Island.
There are 4...
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ancient Rome,
where a
similar sauce known as
garum was
widely used as a condiment. The
recipe for
garum was
recovered by a
group of
medieval monks, who...
- to a
translation by
Patrick Faas, it
incorporated dates, honey, vinegar,
garum (a fish sauce), p****um (a
dessert wine), and ****es such as pepper, mint...
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foods to Rome; the city
received ham from Belgium,
oysters from Brittany,
garum from Mauretania, wild game from Tunisia,
silphium (laser) from Cyrenaica...
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Scaurus was a
Pompeiian manufacturer-merchant,
known for the
production of
garum and
liquamen (types of
fermented fish sauce), a
staple of
Roman cuisine...
- The main
commodity was grain. Also
traded were
olive oil, foodstuffs,
garum (fish sauce), slaves, ore and
manufactured metal objects,
fibres and textiles...
- In
Roman times,
anchovies were the base for the
fermented fish
sauce garum.
Garum had a
sufficiently long
shelf life for long-distance commerce, and was...
