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garum
Garum was a fermented fish sauce used as a condiment〔(R. Zahn), ''Real-Encyclopaedia der klassischen Altertumswissenschaft'', s.v. "Garum", 1st Series 7 (1912) pp. 841-849.〕 in the cuisines of ancient Greece, Rome, and Byzantium. Liquamen was a similar preparation, and at times the two were synonymous. Although it enjoyed its greatest popularity in the Roman world, the sauce was earlier used by the Greeks. The Romans thought the Latin word ''garum'' derived from the Greek ''garos'', a fish from which it was supposed to have been originally made, but this fish-name is unattested in classical Greek.〔Pliny the Elder, ''Natural History'' 31.93; Isidore of Seville, ''Origines'' 20.3.19; Thomas H. Corcoran, "Roman Fish Sauces," ''Classical Journal'' 58.5 (1963), p. 205, citing D'Arcy W. Thompson, ''A Glossary of Greek Fishes'' (London, 1947), p. 43.〕 It is believed to be the ancestor of the fermented anchovy sauce Colatura di Alici which is still produced today in Campania, Italy.〔http://www.npr.org/blogs/thesalt/2013/10/26/240237774/fish-sauce-an-ancient-roman-condiment-rises-again〕
==Manufacture==
Garum fish paste was prepared from the blood and intestines of fish through the process of autolysis. Fishermen would lay out their catch according to the type and part of the fish, allowing makers to pick the exact ingredients they wanted.〔Curtis, Rober I. 1979. ''The Garum Shop of Pompeii''. Cronache Pompeiane. XXXI. 94. p5-23.〕 The fish parts were then macerated in salt, and cured in the sun for one to three months. The mixture fermented and liquified in the dry warmth, with the salt inhibiting the common agents of decay. ''Garum'' was the clear liquid that formed on the top, drawn off by means of a fine strainer inserted into the fermenting vessel. The sediment or sludge that remained was ''allec.''〔 Concentrated decoctions of aromatic herbs might be added. Flavors would vary according to the locale, with ingredients sometimes from in-house gardens.〔
The end product was very nutritious, retaining a high amount of protein and amino acids, along with a good deal of minerals and B vitamins.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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