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The story of garum : fermented fish sauce and salted fish in the ancient world / Sally Grainger.
- Format:
- Book
- Author/Creator:
- Grainger, Sally, author.
- Language:
- English
- Subjects (All):
- Garum--History.
- Garum.
- Food in literature.
- History.
- Rome--Antiquities.
- Rome.
- Rome (Empire).
- Antiquities.
- Garum industry--Rome.
- Garum industry.
- Fishery products--Rome.
- Fishery products.
- Physical Description:
- 1 online resource (x, 301 pages) : illustrations
- Place of Publication:
- Abingdon, Oxon ; New York, NY : Routledge, 2021.
- System Details:
- text file
- Biography/History:
- Sally Grainger is an independent scholar with degrees in ancient history and archaeology. She is a food historian, chef and experimental archaeologist. She has worked with many university institutions and museums helping to interpret the foodways of ancient societies. She has published widely in food history, and jointly with Andrew Dalby she wrote the acclaimed Classical Cook Book, and with her husband Dr Christopher Grocock she edited and translated the recipe text known as Apicius. She continues to collaborate with archaeologist in research into the various ways in which ancient fish sauces were made, traded and consumed.
- Notes:
- Includes bibliographical references and index.
- Electronic reproduction. London Available via World Wide Web.
- Description based on online resource; title from digital title page (viewed on February 10, 2021).
- Other Format:
- Print version: Grainger, Sally. The story of garum
- ISBN:
- 9781315269825
- 1315269821
- 9781351980234
- 1351980238
- 9781351980210
- 1351980211
- 9781351980227
- 135198022X
- Publisher Number:
- 40030354744
- Access Restriction:
- Restricted for use by site license.
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