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m Wikified "nuoc mam", currently redirects to "fish sauce" but could potentially have its own article in the future |
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[[Image:Baelo claudia factoria.jpg|thumb|right|250px|Factory of Garum at [[Baelo Claudia]]]]
Although it enjoyed its greatest popularity in the Roman world, it originally came from the [[Ancient Greece|Greek]], gaining its name from the [[Greek language|Greek]] words ''garos'' or ''garon'', which named the fish whose [[intestines]] were originally used in the condiment's production. For Romans, it was both a staple to the common diet and a luxury for the wealthy. ''Garum'' appears in most of the recipes featured in [[Apicius]], a famous Roman cookbook. The sauce, a cousin of Vietnamese ''[[nuoc mam]]'' was generally made through the crushing and fermentation in [[brine]] of the innards of various fish such as [[tuna]], [[eel]], and others. While the finished product was apparently mild and subtle in flavor, even when compared to modern Thai fish sauce, the actual production of garum created such unpleasant smells as to become relegated to the outskirts of cities so that the neighbors would not be offended by the odor.
Garum, also referred to as ''liquamen'' by ancient Romans, was a sauce which, mixed with [[wine]], [[vinegar]], [[black pepper|pepper]], [[oil]], or [[water]], was served as a condiment or accompaniment for flavor enhancement with a wide variety of dishes, including pear and honey souffle, boiled veal, and steamed mussels. Although this was its main use, it also was employed as a medicine or for [[cosmetics]]. Ancient Romans considered it to be one of the best cures available for many ailments, including dog bites, dysentery, and ulcers.
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