The aim of this study was to characterize a group of samples collected in the “Bottega del Garum” of Pompeii as part of the project to recovery the original Garum recipe. Our data were compared with information from ancient texts preserved to the present day. Results confirm the type of fish used in the preparation and possible use of certain fatty acids as markers of Garum in other archaeological remains. These findings add to the labor for texts location about the product and give us the opportunity to complete a full method for elaboration the most famous Roman sauce.
DEL PROCESO DE ELABORACIÓN DEL GARUM DE POMPEYA. APORTACIONES TECNOLÓGICAS A PARTIR DEL ANÁLISIS DE LOS RESTOS DEL INTERIOR DE LOS DOLIA 1-6 DE LA “BOTTEGA DEL GARUM” (POMPEYA I, 12, 8)
Daniela Cottica;
2014-01-01
Abstract
The aim of this study was to characterize a group of samples collected in the “Bottega del Garum” of Pompeii as part of the project to recovery the original Garum recipe. Our data were compared with information from ancient texts preserved to the present day. Results confirm the type of fish used in the preparation and possible use of certain fatty acids as markers of Garum in other archaeological remains. These findings add to the labor for texts location about the product and give us the opportunity to complete a full method for elaboration the most famous Roman sauce.
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