I just picked a random page and got this:
Anthimus' anti-garum sentiments could well have been derived from Roman sources. Seneca called garum that "costly extract of poisonous fish" which "burns up the stomach with its salted putrefaction".
Aristotle in his History of Animals talks in detail about how tyrian purple is produced. So the cat was out of the bag long before the Romans took over the Phoenicians. The issue for producing it elsewhere wasn't that the recipe was a secret but the lack of the murex needed to produce it.Salt said:WHEN THE ROMANS took over the Phoenician salt fish trade, they discovered how to make their purple dye. A logical byproduct of fish salting, the dye was produced by salting murex, a Mediterranean mollusk whose three-inch shell resembles a dainty whelk.
Salt said:AFTER THE FALL of Rome in the fifth century, garum was often thought of as just one of the unpleasant hedonistic excesses for which Rome was remembered. Leaving fish organs in the sun to rot was not an idea that endured in less extravagant cultures. Of course when garum was made properly, the salt prevented rotting until the fermentation took hold. But it became increasingly difficult to convince people of this. Anthimus, living in sixth-century Gaul, in a culture that was leaving Rome behind, rejected garum for salt or even brine...
Anthimus' anti-garum sentiments could well have been derived from Roman sources. Seneca called garum that "costly extract of poisonous fish" which "burns up the stomach with its salted putrefaction".
The Eastern Roman Empire continued to produce and consume garum for sometime after the fall of Rome.Salt said:After the fall of Rome, garum vanished from the Mediterranean, the region lost its importance as a salt fish producer, and the purple dye industry faded. But the Roman idea that building saltworks was part of building empires endured.
Huh, that's interesting. I guess we better take up the matter with the history police because food history seems to have its own academic journals.Mouthwash said:No. Which is my point.