Garum, Fish Blood Taboos in the Judaeo-Christian World and the Evolving Nature of Ancient Fish Sauce
The consumption of a fermented fish sauce appears as a fundamental part of Roman and Greek cuisine at every level of society and, in terms of amphora distribution, it was popular and widely consumed in every region of the empire. In the late Roman period, the fish sauces that were available appear...
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| Formato: | Artigo |
| Idioma: | Alemão |
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Lodz University Press
2024-12-01
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| coleção: | Studia Ceranea |
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| Acesso em linha: | https://czasopisma.uni.lodz.pl/sceranea/article/view/21560 |
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