Garum Sardiniae in Tabula: Rediscovering the Ancient Taste of Roman Cuisine

Abstract

The historiography concerning the Garum, as well as the archaeological evidence of the same, are very wide and cover the entire topic both from the historical and archaeological points of view. Can a team of archaeologists faithfully recreate Garum today, starting only with the historical knowledge available to us, and at the same time being careful to use the methods and materials that the ancient Romans had at their disposal to make this product?

Keywords

• cookery
• roman era
• italy
• experiment
• fish