[Sca-cooks] pantry - garum
lordhunt at gmail.com
Sun Aug 5 19:21:48 PDT 2007
"And how do they know it's concentrated evil? I don't think I've ever metanyone who has made garum, much less eaten it. Modern fish sauces, yes. Garum no."
I overlook that quote - not from you Terry but from one us - because that is from someone who does not like it as I, someone who cannot appreciate it like Phil finds morcilla disgusting. Garum is being reproduced in Spain today. If I recall correctly it comes from Barcelona. I don't know how close is it is to what the 13th C Anon cookbook calls for. It tastes like bad anchovies to me.
"There is also the fact that garum probably wouldn't be available to most medieval pantries as it became generally unavailable in the 5th and 6th Centuries. . ."
No my understanding is that we continued our factories in Spain long after that. Perhaps you can inform me better but I have garum references up through the 18th C.
I've doing a little housecleaning and a xerox copy of "Garum and Salsamenta"
has popped to the surface. If anyone is serious about learning about garum,
I recommend reading it. Curtis, Robert I., Garum and Salsamenta; E.J.
Brill, Leiden, 1991.
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