Century Dictionary and Cyclopedia
- n. A fish-sauce much prized by the ancients, made of small fish preserved in a certain kind of pickle; also, a pickle prepared from the gills or the blood of the tunny.
GNU Webster's 1913
- n. A sauce made of small fish. It was prized by the ancients.
- From Latin garum, from Ancient Greek γάρον (garon, "the fish whose intestines were originally used in the condiment's production"). (Wiktionary)
“Nowadays everyone eats it, every day, on everything -- or at least they eat something they call garum, whether it's worthy of the name or not.”
“The famous pickle of the ancients, called garum, was made of the gills and blood of the tunny, or thynnus.”
“Asian Fish Pastes and Sauces Asian fermented fish pastes and sauces are vital manifestations of a preparation that has mostly disappeared in Europe but was once well known as garum or liquamen, the fish sauce of Rome see box, p.”
“They likely also controlled the fishery and saltery where the famous fish sauce of the Romans known as garum was made from the guts of fish left to ferment in the hot Mediterranean sun.”
“The best was called garum sociorum, a term of which we have seen no satisfactory explanation, and sold for 1,000 sesterces for two congii, about $20 a gallon.”
“The ships had been carrying amphorae, or large jars, containing wine from Italy, and cargo from North Africa and Spain including olive oil, fruit and garum, a pungent fish sauce that was a favorite ingredient in Roman cooking.”
“I dabbed my finger into the garum and took another taste.”
“That night Acastus and I dined not on squirrel but on herb bread and liver pate, with generous helpings of garum.”
“The first sample you tasted is my own brand of garum.”
“I took a sip of wine to clear my palate, then dipped my finger into the dollop of garum to my right.”
These user-created lists contain the word ‘garum’.
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Looking for tweets for garum.