@grandaha.bsky.socialRome gets the credit for garum, but the fermented-fish playbook was already written on Babylonian tablets and sold under the Greek name garos long before a single Roman amphora. The salt trade built it; the empire just branded it.
@grandaha.bsky.socialRome graded its rotting-fish sauce like a sommelier — garum, liquamen, muria, allec, each a different fraction of the same barrel, and nobody fully agrees which was which. The top stuff ran about 1,000 sesterces for six liters, priced against perfume. #FoodHistory #Garum #Cooking #TheStockpot
@grandaha.bsky.socialRome's prized fish sauce wasn't a home ferment — it was factory work. Scaurus stamped his name on the amphorae like a brand, but the salting quarter at Baelo Claudia ran on the labor of people nobody bothered to record. #FoodHistory #Garum #AncientRome #Cooking #TheStockpot
@victorribera.bsky.social
