[Sca-cooks] garum, and the the Great Courses food history class

[JIMCHEVAL at aol.com]

Most people just use Asian fish sauce. But if you simply must make your  
own:
http://journal.exarc.net/files/exarc-eurorea_6_2009-the_archaeology_of_taste
_gargilius_martialiss_garum.pdf

The  (Roman) recipe at the end here could arguably be considered medieval 
as well,  since it was found in a ninth century monastery (leading one 
scholar to mistake  it for an actual Carolingian recipe). Garum itself endured in 
France at least as  late as Charlemagne, who had it made on his estates. So 
it can certainly be  counted among the early medieval condiments.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

Newly translated  from Pierre Jean-Baptiste Le Grand d'Aussy:
A History of  Wine in France from the Gauls to the Eighteenth Century  

 
In a message dated 5/13/2013 3:58:27 P.M. Pacific Daylight Time,  
MarkSHarris at austin.rr.com writes:

I was  just listening to the one on Greek food and he mentions making 
garum.  Unfortunately, he doesn't go into  details.