BUKU BASA INGGRIS KAKAIT KARO «GARUM»
Temukaké kagunané saka
garum ing pilihan bibliografi iki. Buku kang kakait dening
garum lan pethikan cekak kang padha kanggo nyediyakaké panggunané ing sastra Basa Inggris.
1
Garum and Salsamenta: Production and Commerce in Materia Medica
This book investigates the economic role in Graeco-Roman society of fermented fish products, an important item of ancient materia medica.
Robert Irvin Curtis, 1991
2
On Food and Cooking: The Science and Lore of the Kitchen
One of the defining flavors of the ancient world was a fermented fish sauce
variously called garos (Greece), garum, and liquamen (Rome). According to the
Roman natural historian Pliny, “garum consists of the guts of fish and other parts
that ...
3
Ancient history matters: studies presented to Jens Erik ...
pretation, the state was not normally involved in garum production save- in rare
cas- es-as the direct owner of a processing plant. Though fish processing could
take place within the family unit, once the fish had been turned into garum or ...
Jens Erik Skydsgaard, Karen Ascani, 2002
4
La salazón de pescado, una tradición en la dieta mediterránea
El garum, era un condimento indispensable para los romanos. Aunque no se
sabe con certeza el proceso exacto de elaboración del mismo ya que hay
diversidad de opiniones en función de los diferentes autores consultados, lo que
sí se ...
Lorena Gallart Jornet, Isabel Escriche Roberto, Pedro Fito Maupoei, 2005
Garum could command fantastic prices; the price of caviare is nothing by
comparison. The only possible parallel is with the essences used in perfume-
making. In Caesar's time a congius (about three and a quarter litres) of garum
cost 500 ...
Maguelonne Toussaint-Samat, 2009
6
Piscinae: Artificial Fishponds in Roman Italy
Illustra2ione dei porti di Claudio e Traiano e della citta di Porto a Fiumicino (
Rome 1970l 132, 143 -44. 6. RE 8 (1912l 841-49, s.v. Garum (R. Zahnl; P. Grimal
and T. Monod, "Sur le veritable nature du 'garum,'" REA 54 (1952l 27-38; C.
Jardin, ...
James Arnold Higginbotham, 1997
7
Food in the Ancient World from A to Z
Garum Garum Agriculture no. 3 (1987) pp. 57—92; Gowers 1993 pp. 280-310;
Zohary and Hopf 1993 pp. 183—5; Simoons 1998 pp. 136-57. Garum (Greek
garos; Latin garum, liquamen; Aramaic tser), a fermented fish sauce familiar in
the ...
8
The Natural History of Pompeii
The most popular of these was garum, a strong and sometimes very expensive
condiment, which was also thought to have medicinal value. Celsus, an
encyclopedist known for his documentation of medical practices, prescribed it as
a laxative ...
Wilhelmina Feemster Jashemski, Frederick G. Meyer, 2002
9
Fish: Food from the Waters
Garum survived in Gaul, although Anthimus's On the Observance of Foods, bans
it 'from every culinary rôle.' However, in another recipe in the manuscript,
Anthimus lifts his ban and incorporates fish in a compound sauce. Garum also
survived ...
10
Acquired Taste: The French Origins of Modern Cooking
THE RENAISSANCE REVIVAL OF GARUM In sixteenth-century Italy garum came
to be associated with caviar and botargo. Guido Panciroli claimed, "Other types of
liquamen \_garum\ called botargo and caviar now take the place" of the ...
BABAGAN WARTA KANG NGLEBOKAKÉ ARAN «GARUM»
Weruhi yèn pawarta nasional lan internasional wis ngomongaké lan kepriyé aran
garum digunakaké ing babagan warta iki.
Blown away by Tarifa and the Costa de la Luz | Spain's Latest News
... picture toga clad townsfolk socialising in the forum or detect the fishy scent of its tuna industry (making a paste called Garum) perfuming the ... «Olive Press, Jul 15»
The Infernetto Pinsa at Montesacro
... and lightly topped with tanned kale, pepperoncini, and a potent hit of the brined-fish-and-herbs sauce “garum,” or the salty blast of anchovy. «SF Weekly, Jun 15»
Something Fishy in Your Fish Oil
For example, the ketchup of ancient Rome was called garum—a sauce made of fermented fish intestines that was used by everyone from ... «The Epoch Times, Jun 15»
Sink|Swim Does Some Fascinating Work with Seafood
Sink|Swim's patrons also slurp them “as the Romans do” with a garum (fermented fish sauce) vinaigrette, ladled with crème fraîche and caviar ... «Chicagomag.com, Jun 15»
The future of food: Lab-grown meat and 3D-printed meals
... stocks so the Loco'l version of the Quarter Pounder is made from a mix of beef, grains, garum, white soy and seaweed. According to The Wall ... «Stuff.co.nz, Jun 15»
Settimana delle Egadi al tempo dell'Expo: il resoconto conclusivo …
Nell'arcipelago delle Egadi ce lo dimostrano le pitture rupestri della Grotta di Cala dei Genovesi, gli stabilimenti per la produzione del garum di ... «Marsalaviva, Jun 15»
The future of food: cultured meat, 3D-printed meals, GM crops …
... to invest in meat stocks so the Loco'l version of the Quarter Pounder is made from a mix of beef, grains, garum, white soy and seaweed. «Good Food, Jun 15»
Why I'm Putting Blood in My Bread and Ice Cream
We're able to get squid and different fish that we can cure and dry out to use for later on instead of buying fish sauce—and we're making garum ... «Munchies_ Food by VICE, Jun 15»
The underappreciated artistry of the professional bra fitter
... their emporium to replace my astonishingly long lived of their undercarriages. One can but dream ... U. Read more. Garum's avatar. Garum. «The Guardian, Jun 15»
Roman rubbish dump reveals secrets of ancient trading networks
Some of the amphorae were used to transport “garum”, a smelly sauce made from fermented fish blood and intestines that the Romans relished ... «Telegraph.co.uk, Jun 15»
