Christophe Grandsire scripsit:
> I've read a little about Roman cooking some years ago. I found it funny that it
> was advised to replace one of the key ingredients of it (I can't remember its
> name), with Nuoc Nam :)) . this was really what was nearest to the Roman
> ingredient (a kind of juice made out of rotting fish).
Ah, garum.
This is also ancestral to ketchup/catsup (Minnan Chinese "ke tsiap"); the
Americans removed the rotten fish and added tomato paste.
--
John Cowan cowan@ccil.org
One art/there is/no less/no more/All things/to do/with sparks/galore
--Douglas Hofstadter