- Hi all
Yes I am going to try to publish my idea but, as I now realise, i cannot do
that without testing the theory against the use of the terms in the Greek and
Latin medical and veterinary text. Its going to be horrendous ploughing
through it all given my poor language skills but necessary i think.
The theory is that Greek garos is a fish sauce made with small or cleaned
fish The latin equivelant is liquamen. Latin garum is a blood sauce made with
fresh intestines from designated fish. The former is cheap and widely
available, the latter is a luxury product and specifically a Roman development.
The assumption that garum and liquamen are the same or similar in the late
empire is based on evidence that can be refuted. The fact that garum and
liquamen were once different products is very sound; its based on evidence from the
manufacturers of fish sauces in Pompeii and is unrefutable.
I think they always were diferent right through the classical period. A
composite sauce made from blood, small fish and pieces of fish developed in the
early medieval period - about the time of the Geoponica but a blood sauce
and a fish sauce continued to be made.
Dont ask me to explain any further as I will get distracted from the job in
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