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Garum =/= Liquamen Author says he made “garum (or more accurately, liquamen)”, but provides no explanation of the distinction, nor did I see one in the comment
by Kaibeezy 5y ago
Garum =/= Liquamen
Author says he made “garum (or more accurately, liquamen)”, but provides no explanation of the distinction, nor did I see one in the comments here or on Twitter.
Apparently garum is made from the blood and viscera alone, whereas liquamen uses the whole fish.
Source - https://www.romanobritain.org/2-arl_food/zz-grainger-garum.php https://www.romanobritain.org/2-arl_food/zz-grainger-garum.p...
- sriram_sun 5y agoSo the author actually made Liquamen?
- jaclaz 5y agoI don't think you want to know what the current common meaning of the Italian word liquame (which derives from liquamen) has become, better call it "a type of fish sauce used by ancient mediterranean people". Google translate: https://translate.google.it/?hl=en&sl=it&tl=en&text=liquame&op=translate https://translate.google.it/?hl=en&sl=it&tl=en&text=liquame&...
- nescioquid 5y agoThanks for that! I've always just mentally bracketed liquamen as fancy garum. Nice to know the actual distinction.
- phonypc 5y agoThe article the author links at the end of the thread goes into this a bit. >Sally Grainger, an independent researcher and author of The Story of Garum, published last December, also praises Palacios’ effort. But she believes that what the Cádiz team actually produced was a form of liquamen, and because they combined techniques from different recipes, she doubts whether their claims of authenticity are completely justified.