The Story of Garum (PDF)
Fermented Fish Sauce and Salted Fish in the Ancient World
(Sprache: Englisch)
The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines.
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The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines.
Autoren-Porträt von Sally Grainger
Sally Grainger is an independent scholar with degrees in ancient history and archaeology. She is a food historian, chef and experimental archaeologist. She has worked with many university institutions and museums helping to interpret the foodways of ancient societies. She has published widely in food history, and jointly with Andrew Dalby she wrote the acclaimed Classical Cook Book, and with her husband Dr Christopher Grocock she edited and translated the recipe text known as Apicius. She continues to collaborate with archaeologist in research into the various ways in which ancient fish sauces were made, traded and consumed.
Bibliographische Angaben
- Autor: Sally Grainger
- 2020, 1. Auflage, 314 Seiten, Englisch
- Verlag: Taylor & Francis
- ISBN-10: 1351980238
- ISBN-13: 9781351980234
- Erscheinungsdatum: 30.12.2020
Abhängig von Bildschirmgrösse und eingestellter Schriftgrösse kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: PDF
- Grösse: 18 MB
- Ohne Kopierschutz
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Sprache:
Englisch
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