-
cuisines of Phoenicia,
ancient Greece, Rome,
Carthage and
later Byzantium.
Liquamen is a
similar preparation, and at
times they were synonymous.
Although garum...
-
Pompeiian manufacturer-merchant,
known for the
production of
garum and
liquamen (types of
fermented fish sauce), a
staple of
Roman cuisine. He was active...
-
evidence or
historical record. The
Romans made the
condiments garum and
liquamen by
crushing the
innards of
various fish and then
fermenting them in salt...
-
flower of
Liquamen" 3. G[ari] F[los] SCOM[bri]/
SCAURI Translated as: "The
flower of garum, made of the mackerel, a
product of Scaurus" 4.
LIQUAMEN/ OPTIMUM/...
-
flower of
Liquamen") 3. G[ari] F[los] SCOM[bri]/
SCAURI (translated as: "The
flower of garum, made of the mackerel, a
product of Scaurus") 4.
LIQUAMEN/ OPTIMUM/...
- cepam,
coriandrum minutatim succides,
teres piper, ligusti****, ****inum,
liquamen, oleum, vinum. coques,
exinanies in patina,
amulo obligas. [Aliter haedinam...
-
flower of
Liquamen" 3. G[ari] F[los] SCOM[bri]/
SCAURI Translated as: "The
flower of garum, made of the mackerel, a
product of Scaurus" 4.
LIQUAMEN/ OPTIMUM/...
- fish sauces. The
Romans made a
similar condiment called either garum or
liquamen.: 235
According to
Pliny the Elder, "garum
consists of the guts of fish...
- condiment; and as a sauce.
There were four
major fish
sauce types: garum,
liquamen, muria, and allec. It was made in
different qualities, from fish such as...
-
vegetable dishPages displaying short descriptions of
redirect targets Liquamen –
Historical fermented fish
saucePages displaying short descriptions of...
