I finally made GARUM | Ancient Rome’s favorite condiment

In nearly every recipe we have from Ancient Rome, a key ingredient is Garum or Liquamen; fermented fish sauce. While it usually takes two months to make, I use an ancient recipe for same day garum which gave me plenty of time to look at the history of Ancient Rome’s favorite condiment. Help Support the Channel with Patreon: Tasting History’s Amazon Wish List: Follow Tasting History with Max Miller here: Instagram: Twitter: LINK TO COLATURA DI ALICI: LINKS TO SOURCES** The Roman Cookery Book by Elizabeth Rosenbaum: Tasting Rome by Katie Parla and Kristina Gill: Ferment by Holly Davis: The rise and reo