Romans Ate Fermented Fish Guts

Humankind has called some crazy stuff food over the years. Different continents, cultures, and eras have a different set of things we consider regular old food. Food history is one of the big new areas of history research. Today, let’s talk about Garum, a strange fish sauce that took the Roman world by storm. How was it made, how popular was it, why did we stopped eating it, and why it might just come back.

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Step Back is a history channel releasing videos biweekly that endeavors to go past the names, dates, and battles you might find elsewhere. It invites you to take a step back, consider the past and how it connects to today. We search for the quirky, unconventional, and just plain weird parts of our collective story.

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Exotica by Los Juanitos

Photos:

Richard Ling

Tim Regan

JIP ; brightened by Off-shell

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National Institute of Korean Language

JJ Harrison

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Sources:

Grout, James. "Garum." University of Chicago. Accessed September 14, 2017.

Oksman, Olga. "Garum sauceancient Rome's 'ketchup' becomes a modernday secret ingredient." The Guardian. August 26, 2015. Accessed September 14, 2017.

Prichep, Deena. "Fish SauceAn Ancient Roman Condiment Rises Again." NPR. October 26, 2013. Accessed September 14, 2017.