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20 mai 2021
- doi: 10.58079/tdb7
info:eu-repo/semantics/openAccess
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Joshua Schlachet, « A Roman Vegetarian Substitute for Fish Sauce », The Recipes Project, ID : 10.58079/tdb7
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By Edith Evans Roman cookery has been one of my research interests since the 1980s; I’ve accumulated a large repertoire of ancient recipes and usually do at least one live demonstration a year. Most of the recipes include garum or liquamen – fish sauce – as a taste enhancer, providing salt and umami. Whilst finding fish sauce is fairly easy nowadays in Britain (the Romans used the same techniques to make it as the modern Thai and Vietnamese), using it at demonstrations disappoints vegetar...