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Garum, an ancient Roman staple, was made by fermenting ungutted fish in the hot sun with salt. However, this notorious ingredient was transformed by Roman cooks and home bakers with honey, herbs, and wines and has many parallels with luxurious fish sauces used in five-star restaurants today.  In this presentation, Sally Grainger, a Roman food historian and experimental archaeologist, will talk through her experimentations with garum and differentiate ancient sauces (including rare Mediterranean survivals, namely colatura de alici  and pissalat) from the modern forms in the east.

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