ThoughtGallery.org > Garum: Ancient Rome’s Fish Sauce | In the Kitchen and on the Table with Sally Grainger

Garum: Ancient Rome’s Fish Sauce | In the Kitchen and on the Table with Sally Grainger

Garum was a key ingredient in cooking, even if descriptions of its manufacture inspire modern skepticism of its gustatory delights. Made by fermenting ungutted fish in the hot sun with salt, garum’s flavor was lusciously transformed in the kitchen by the addition of wine, vinegar, herbs, honey and spices. Few people have experimented with garum as fully as Sally Grainger. Using recipes from Apicius and the Satires of Horace, and her analysis of residues left in receptacles in which these finished sauces likely were served at Roman tables, Grainger will explore garum as a key ingredient in Roman food, with tastings of different garum-based sauces that pleased ancient Roman palates.

Sally Grainger has a master’s degree in experimental archeology and, along with her husband, Dr. Christopher Grocock, authored a critical edition and translation of the cookbook attributed to Apicius (Prospect Books, 2006). She is also the author of a companion volume, Cooking Apicius, a collection of Roman recipes adapted for modern kitchens.

Location: NYU Department of Nutrition, Food Studies and Public Health, 411 Lafayette St., 5th Fl.  (between West 4th and Astor Place)

Time: 6:30 pm doors open | 7:00 pm program











When: Wed., May. 2, 2018 at 7:00 pm
Where: NYU (Other)
Washington Square Area
212-998-1212
Price: $40
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Garum was a key ingredient in cooking, even if descriptions of its manufacture inspire modern skepticism of its gustatory delights. Made by fermenting ungutted fish in the hot sun with salt, garum’s flavor was lusciously transformed in the kitchen by the addition of wine, vinegar, herbs, honey and spices. Few people have experimented with garum as fully as Sally Grainger. Using recipes from Apicius and the Satires of Horace, and her analysis of residues left in receptacles in which these finished sauces likely were served at Roman tables, Grainger will explore garum as a key ingredient in Roman food, with tastings of different garum-based sauces that pleased ancient Roman palates.

Sally Grainger has a master’s degree in experimental archeology and, along with her husband, Dr. Christopher Grocock, authored a critical edition and translation of the cookbook attributed to Apicius (Prospect Books, 2006). She is also the author of a companion volume, Cooking Apicius, a collection of Roman recipes adapted for modern kitchens.

Location: NYU Department of Nutrition, Food Studies and Public Health, 411 Lafayette St., 5th Fl.  (between West 4th and Astor Place)

Time: 6:30 pm doors open | 7:00 pm program

Buy tickets/get more info now