Mondo Knows Facts
Roman cooks seasoned everything with fermented fish sauce
Garum was made in coastal workshops and shipped in labelled clay jars Garum was produced by salting fish and guts and leaving them to ferment in the sun, then straining the liquid. Workshops at Pompeii and along the Iberian coast exported it in amphorae stamped with the maker's name. It supplied a deep savoury flavour, and versions of the same condiment are still made in Italy and Southeast Asia. It sits in Mondo's history collection, one of 200 facts that each trace back to the reference below.
Where this comes from
The Metropolitan Museum of Art
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Tags: garum, rome, food-trade
Roman cooks seasoned everything with fermented fish sauce: the short answers
- Where does this come from, and can I check it?
- Garum was made in coastal workshops and shipped in labelled clay jars. The figure is taken from The Metropolitan Museum of Art, which is linked in full on this page. Every fact on Mondo Knows names its source rather than repeating an unsourced claim.
- Is this really a history fact?
- Yes. It sits on the History shelf, one of 2,600 sourced facts grouped into space, animals, the human body, history, science and more. Category pages collect every fact in the same field.
- What else can I read about it?
- The links under the fact point to a quiz, game, puzzle or calculator on the same subject, and the shelf below shows related facts. The wording here is original, and quoted phrases are marked as quotations.