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  3. Kulturstudier: mad og samfund

The Story of Garum

- Fermented Fish Sauce and Salted Fish in the Ancient World
Af: Sally Grainger Engelsk Paperback

The Story of Garum

- Fermented Fish Sauce and Salted Fish in the Ancient World
Af: Sally Grainger Engelsk Paperback
Tjek vores konkurrenters priser

The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines.

This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery.

Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.　　　　　

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The Story of Garum recounts the convoluted journey of that notorious Roman fish sauce, known as garum, from a smelly Greek fish paste to an expensive luxury at the heart of Roman cuisine and back to obscurity as the Roman empire declines.

This book is a unique attempt to meld the very disparate disciplines of ancient history, classical literature, archaeology, zooarchaeology, experimental archaeology, ethnographic studies and modern sciences to illuminate this little understood commodity. Currently Roman fish sauce has many identities depending on which discipline engages with it, in what era and at what level. These identities are often contradictory and confused and as yet no one has attempted a holistic approach where fish sauce has been given centre stage. Roman fish sauce, along with oil and wine, formed a triad of commodities which dominated Mediterranean trade and while oil and wine can be understood, fish sauce was until now a mystery.

Students and specialists in the archaeology of ancient Mediterranean trade whether through amphora studies, shipwrecks or zooarchaeology will find this invaluable. Scholars of ancient history and classics wishing to understand the nuances of Roman dining literature and the wider food history discipline will also benefit from this volume.　　　　　

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Se mere i:
Produktdetaljer
Sprog: Engelsk
Sider: 314
ISBN-13: 9780367683122
Indbinding: Paperback
Udgave:
ISBN-10: 0367683121
Kategori: Kulturstudier: mad og samfund
Udg. Dato: 1 aug 2022
Længde: 23mm
Bredde: 233mm
Højde: 155mm
Forlag: Taylor & Francis Ltd
Oplagsdato: 1 aug 2022
Forfatter(e): Sally Grainger
Forfatter(e) Sally Grainger

Kategori Kulturstudier: mad og samfund

ISBN-13 9780367683122

Sprog Engelsk

Indbinding Paperback

Sider 314

Udgave

Længde 23mm

Bredde 233mm

Højde 155mm

Udg. Dato 1 aug 2022

Oplagsdato 1 aug 2022

Forlag Taylor & Francis Ltd

Kategori sammenhænge