Garum was a fermented fish sauce used as a condiment in the cuisines of ancient greece, rome, carthage diodorus siculus book 12 recipes and later byzantium. Liquamen was a similar preparation, and at times they were synonymous. Although it enjoyed its greatest popularity in the western mediterranean and the roman diodorus siculus book 12 recipes world, it was earlier used by the greeks. Like the modern fermented soy product soy sauce, fermented garum is a.
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