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"Cookery, Greek."
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Garum and Liquamen, What's in a Name?
There is a dilemma at the heart of the study of the Roman fish sauce trade. The meaning of the Greek and Latin words used to name the fish sauces is still contested: currently there is much confusion and contradiction between modern scholars and ancient commentators about the use of the terms garum and liquamen. It is also not readily recognised that the ancients themselves were less than clear as to the exact meaning of the terms that they used, and this confusion has informed and exacerbated our own. In this paper some of the key texts that have been used to define fish sauce are re-evaluated in light of the need to distinguish and separate them out into the distinct types and sub-types.
Journal Article
Food and recipes of Greece
Describes some of the foods enjoyed in Greece and provides recipes for several popular Greek dishes.
Book
