One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the ...

And garum hardly sounds like something that would tempt 21st-century taste buds. Many recipes that survive from antiquity call for allowing fish to putrefy in open vats under the Mediterranean sun ...

The oldest known cookbook, "De Re Coquinaria," calls for garum as an ingredient in 350 different recipes. Many of these texts ...

Boiled eggs mixed with ingredients like garum, asafoetida (silphium), and ... they were often mashed or chopped rather than stuffed. Recipes for stuffed eggs don’t appear until the 13th century ...

Ancient Roman Lucanian Sausage Recipe Lucanian sausages... Pepper is ground with cumin, savory, rue, parsley, condiments, bay berries, and garum. Finely ground meat is mixed in, then ground again ...