[Sca-cooks] Garum

[JIMCHEVAL at aol.com]

The big missing piece in the article is the fact that it continued to be  
used in France under the Franks (and probably elsewhere). Charlemagne was 
still  having what purported to be garum made on his estates. This shows that 
Roman  cuisine remained a model for the time, since the condiment is so 
closely  associated with it.
 
Jim  Chevallier
_www.chezjim.com_ (http://www.chezjim.com/) 

FRENCH BREAD HISTORY:  Seventeenth century bread
http://leslefts.blogspot.com/2016/02/french-food-history-seventeenth-century
.html






In a message dated 10/20/2016 6:07:07 P.M. Pacific Daylight Time,  
johnnae at mac.com writes:

>  Lucky Peach tackled the topic of the Roman fish sauces today.
>  
http://luckypeach.com/history-of-roman-garum-fish-sauce/?utm_source=newsletterOctober202016&utm_medium=email&utm_campaign=OGFishSauce/