Garum

Definition and stakes

Portrait of Anatole France Anatole France,  The Miracle of the Great St. Nicolas

“ It is the best salting-tub in the whole of Vervignole. It is, indeed, the model and paragon of salting-tubs. When the master here, Seigneur Garum, received it from the hands of a skilful cooper he perfumed it with juniper, thyme, and rosemary. Seigneur Garum has not his equal in bleeding the meat, boning it, and cutting it up, carefully, thoughtfully, and lovingly, and steeping it in salted liquors by which it is preserved and embalmed. He is without a rival for seasoning, concentrating, boiling down, skimming, straining, and decanting the pickle. ”
Source: Gutenberg

Apicius,  Cookery and Dining in Imperial Rome

“ The original garum was no doubt akin to our modern anchovy sauce, at least the best quality of the ancient sauce. The principles of manufacture surely are alike. Garum, like our anchovy sauce, is the purée of a small fish, named garus, as yet unidentified. The fish, intestines and all, was spiced, pounded, fermented, salted, strained and bottled for future use. The finest garum was made of the livers of the fish only, exposed to the sun, fermented, somehow preserved. It was an expensive article in old Rome, famed for its medicinal properties. ”
Source: Gutenberg

Portrait of Eugène Sue Eugène Sue,  The Gold Sickle; Or, Hena, The Virgin of The Isle of Sen…

“ The innocent blood of a virgin flowed for your sakes, and shall not yours flow for the fatherland! To arms! The Romans are here. Strike, Gauls, strike at their heads! Strike hard! See the enemy's blood flow like a stream! It rises up to your knees! Courage! Strike hard! Gauls, strike the Romans! Still harder! Harder still! You see the enemy's blood extend like a lake! It rises up to your chests! Courage! Strike still harder, Gauls! Strike the Romans! Strike harder still! You will rest to-morrow.... To-morrow Gaul will be free! ”
Source: Gutenberg

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