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This is an old revision of this page, as edited by Morton devonshire (talk | contribs) at 00:38, 5 May 2006. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

I think Garum shouldn't redirect here but ought to have its own independent page discussing solely the roman sauce, its manufacture, use and trade. Salvadorjo 02:12, 23 July 2005 (UTC)

I'd like to see that too. Factitious 04:57, August 12, 2005 (UTC)

I think its good to see the link made between garum and South East Asian fish sauces, but agree a separate page on Garum and Colatura (the modern version of Garum still made in Cetera on the Amalfi Coast south of Naples) would be good.

I've translated the Spanish article on Garum into English and changed the redirect into an article. See what you think! Erudy 17:52, 10 March 2006 (UTC)

I put the reference at Pozzolana for Cosa; A.M.McCann was the person doing the Cosa work. The article pointed out that an amphora of wine was costly, but that the condiment garum was dramatically more valuable ! (The ref states that Pliny the Elder said that Garum fetched 10 times the price of the wine.)--MichaelMcAnnisYumaAZMmcannis 18:29, 10 March 2006 (UTC)

• McCann, A.M. (1994). "The Roman Port of Cosa",(273 BC), Scientific American, Ancient Cities, pp. 92-99, by Anna Marguerite McCann. Covers, hydraulic concrete, of "Pozzolana mortar" and the 5 piers, of the Cosa harbor, the Lighthouse on pier 5, diagrams, and photographs. Height of Port city:

Garum vs. Liquamen

dysmorodrepanis wrote:

Any of the thicker varieties of Southeast Asian fish sauces (like Padek), preferrably from mackerel, would be the modern equivalent of the original Ancient Roman variety for cooking purposes where garum is used, and any thinner sauce (like nước mắm) when liquamen is called for.

The difference between garum and liquamen is not entirely clear. Pretty much all our textual sources say that they are the same thing, but archaeological evidence implies they were originally different. Food scholar Sally Grainger is working on an article on this subject that will argue that liquamen was essentially any fish sauce, but garum was made specifically from blood and intestines of especially desirable fish. WHile mackerel was definitely considered a desirable fish, and whereas one might expect blood-based fish sauce to be especially thick, I don't think this is entirely certain. Furthermore, until Grainger officially publishes her article, we can't use it. Did you have another source? --Iustinus 01:57, 14 December 2005 (UTC)

Thanks for a great article

I'm not sure who is responsible, but I want to express my sincere gratitude to all of the editors that make this article a great one. You seem to have captured the essence of this extraordinary condiment; one that I could not live without. Cheers to all of you. Morton devonshire 00:38, 5 May 2006 (UTC)