[Sca-cooks] Brown Sauce vs. Garum vs Nuoc Mam

[johnna holloway]

I did a search on the Dr. Rick Jones
who was mentioned in the article.
There is a webpage for Bradford University's
Pompeii project at:
http://www.brad.ac.uk/acad/archsci/field_proj/anampomp/index.html

And there is this dinner menu  that I found:
An Invitation to DINNER AT THE HOUSE OF THE VESTALS
by Rick Jones
This menu is based on the foods found in the
excavations in the House of the Vestals at Pompeii,
interpreted through the recipes in Apicius' Art of Cooking.

http://www.brad.ac.uk/acad/archsci/field_proj/anampomp/index.html

Just thought that people might like to see some
more about what they are doing and even serving...

Johnna Holloway  Johnnae llyn Lewis

"Smith, Judith" wrote regarding:
> The source of Roman brown sauce
> By David Derbyshire, Science Correspondent
> (Filed: 01/02/2002)
> A SET of Roman fish tanks that may have been used to produce a pungent sauce
> enjoyed by the wealthy citizens of Pompeii has been uncovered by British
> archaeologists. snipped