As they are with modern Romans, sauces and marinades were an essential element in ancient Roman cuisine. One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other ...

Paul Getty Museum, 2012). “The smell given off during its production was so bad that making garum in urban areas was sometimes outlawed.” Greek and Roman fish sauce was made by layering whole ...

Israeli archaeologists have discovered the well-preserved remains of a 2,000-year-old factory for making garum, the fabled fish sauce that the Romans took with them on all their journeys of conquest.

As hearty as chili is, sometimes it can fall a little flat. But if you add this one simple ingredient in the mix, you can ...

If you're looking for a new quarantine cooking project, consider making an Ancient Roman recipe for fish sauce in your kitchen. With people cooking at home more than ever, the New-York Historical ...

This story appears in the September 2012 issue of National Geographic magazine. Bouncing along a dusty Bavarian logging road, archaeologist Claus-Michael Hüssen keeps his eyes on the tree line to ...

Perhaps the most popular of all the Roman appetizers was the egg ... In this recipe, the egg is adorned with lovely pine nut sauce. Pinch each of pepper and lovage (or celery leaf) Soak the ...

A group of Roman re-enactors. The Roman army was the largest fighting force in the ancient world. It conquered a huge empire that stretched from Britain all the way to the Middle East. The ...