Researchers from Spain and Portugal have unlocked the secrets of Roman garum, a prized fermented fish sauce, by analyzing ancient DNA.
The groundbreaking study, focusing on remnants found in a salting vat in O Grove, Spain, pinpointed European sardines (Sardina pilchardus) as the key ingredient. This confirms historical accounts and provides unprecedented detail about the sauce's composition.
This innovative use of ancient DNA offers a fascinating glimpse into Roman culinary traditions. The findings not only reveal the specific ingredients used in garum but also demonstrate the power of this scientific method in reconstructing historical food production techniques. The research opens doors to further investigations into the culinary practices of the ancient world.