5 hours ago
Ancient Roman garum is the condiment serious chefs are quietly putting on everything
Before a dish leaves the pass at a restaurant kitchen, a chef reaches for a bottle of garum, a fermented fish condiment that the Roman Empire put on nearly everything it ate. After roughly 1,500 years away from serious kitchens, it’s back on menus... Read more.
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Owner: Mark Adams through Adams MultiMedia
Owner: Mark Adams through Adams MultiMedia
Owner: Mark Adams through Adams MultiMedia
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