Garum: a taste of ancient rome

Have you heard about…

…the sauce that connects us all?

GARUM!

Image source: Associazione Amici delle Alici

Garum, the ancient Roman fish sauce, was once a staple condiment in kitchens across the vast Roman Empire. This pungent, salty sauce was drizzled on everything from roasted meats to vegetables and even desserts, adding a savory depth of flavor that was beloved by Romans of all classes. The word "condiment" itself is derived from the Latin "condimentum", meaning "spice, seasoning, sauce."

Garum's Global Legacy

While the Roman Empire may have fallen centuries ago, the legacy of garum lives on in a surprising number of modern culinary traditions. Fish sauce, made by fermenting fish with salt, appears in various forms across the globe. The exact origin of fish sauce is difficult to pinpoint, but evidence suggests it was likely developed independently in both the East and the West, with the earliest records dating back to ancient Greece and China. Or it could have been linked to exchanges that used to happen with the Silk Road that connected Asia to Europe. 

The most obvious modern connection to garum can be found in the fish sauces of Southeast Asia, such as Vietnamese nuoc mam and Thai nam pla. However, variations of fish sauce also exist in Chinese cuisine, particularly in southern regions. 

Pissalat, a salty anchovy paste from Nice, France (used traditionally in Pissaladière), is a direct descendant of the ancient Roman condiment garum. Both share a similar production process, fermenting small, oily fish like anchovies in salt to create a savory, umami flavor. While garum was a staple in Roman cuisine, its influence spread throughout the Mediterranean, leading to regional variations like pissalat, which often incorporates additional herbs and spices. Pissalat stands as a testament to the enduring legacy of garum and the power of fermentation in creating unique culinary traditions.

But the connections don't end there. Take a closer look at the ingredient list of Worcestershire sauce, a British condiment that's become a global pantry staple. You'll find an ingredient listed as "fish sauce (anchovies)." Could this be a subtle nod to the Roman garum tradition? It's certainly possible, given that the Romans once occupied Britain and left their mark on the island's culture and cuisine, including words like "sauce" (from Latin "salsus") and "street" (from "strata").

The link between garum, Asian fish sauces, and Worcestershire sauce is a fascinating example of how food traditions can transcend borders and time. It's a testament to the enduring power of flavor and the interconnectedness of our global culinary heritage.

How Was Garum Made?

The process of making garum was relatively simple, but it required patience and a strong stomach. The basic recipe involved layering small, oily fish like sardines or anchovies with salt and herbs in a large container. The mixture was then left to ferment in the sun for weeks or even months. The resulting liquid was strained and bottled, creating a sauce that was intensely flavorful and umami-rich.

Image source: Associazione Amici delle Alici

Would You Try Garum?

The idea of fermented fish sauce might not sound appealing to everyone, but garum has experienced a resurgence in recent years. Chefs and food enthusiasts are rediscovering this ancient condiment, experimenting with it in both traditional and modern dishes.

So, would you be willing to give garum a try? It might surprise you with its complex flavor and versatility.

A Shared Culinary Heritage

The story of garum is a reminder that we are all connected through food. Whether it's the fish sauces of Asia, the Worcestershire sauce of Britain, or the garum of ancient Rome, these culinary traditions share a common thread: a love of flavor and a desire to create something delicious. The word "delicious" itself has Latin roots, coming from "deliciosus," meaning "delightful." Many English words descend from the Roman language like "wine" (from "vinum"), "camp" (from "campus"), and "mile" (from "mille passus").

For those interested in exploring the history of food and its impact on different cultures, garum is a fascinating starting point. It's a sauce that tells a story of ancient civilizations, global trade, and the enduring power of culinary traditions.

Think of this next time you encounter fish sauce….

The next time you reach for a bottle of Worcestershire sauce or enjoy a plate of Pad Thai, take a moment to appreciate the ancient culinary traditions that have shaped our modern tastes. Who knows, you might even be inspired to try your hand at making your own garum!