Fermentology Mini-Seminars: The Story of Garum: Roman Fish Sauce in a Modern Context
Thursday, January 21, 2021
4:00pm to 4:20pm
This event has concluded.
WhenThursday, January 21, 2021
4:00pm to 4:20pm
About This Event
Garum, an ancient Roman staple, was made by fermenting ungutted fish in the hot sun with salt. However, this notorious ingredient was transformed by Roman cooks and home-bakers with honey, herbs, and wines, and has many parallels with luxurious fish sauces used in 5-star restaurants today. In this presentation, Sally Grainger will talk through her experimentations with garum and differentiate ancient sauces (including rare Mediterranean survivals, namely colatura de alici and pissalat) from the modern forms in the east.
Sally is a Roman food historian and experimental archaeologist. She has authored several books, including Cooking Apicus: Roman Recipes for Today and her latest The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World.
Please register to attend the virtual talks by filling in this form. Even if you were registered before - please re-register.
This collaborative project is sponsored by NC State Extension Family and Consumer Sciences Program, NC State’s Departments of Applied Ecology and Agricultural and Human Sciences, NC State University Libraries, the Center for Evolutionary Hologenomics at the University of Copenhagen, and the Natural History Museum of Denmark.
Free and open to the public.
If you require a disability-related accommodation to participate in this event, such as live captioning, please contact Marian Fragola at firstname.lastname@example.org or 919-513-3481 to arrange services. Early requests are strongly encouraged to allow sufficient time to meet your access needs.