Garum

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Reruntuhan pabrik garum ing Baelo Claudia, Spanyol

Garum yaiku saus iwak fermentasi sing digunakake kanggo bumbu [1] ing masakan Phenicia, [2] Yunani kuno, Roma, [3] Carthage lan sabanjure Byzantium . Liquants minangka persiyapan sing padha, lan kadang uga sinonim. Sanajan garum ngrasakake popularitas paling gedhe ing Mediterania Kulon lan jagad Romawi, umume digunakake wong Yunani . [4] [5]

Kaya produk soy fermentasi modern kecap, fermented garum punika minangka sumber mina umami panambah rasa amarga ing ngarsane saka glutamates . [6] Iki digunakake bebarengan karo murri ing Byzantine abad pertengahan lan masakan Arab kanggo menehi rasa gurih kanggo sajian. [7] Murri bisa uga asale saka garum.

[8]

Pabrik garum Romawi kuno ing Portugal

Saus Worcestershire minangka saus gurih sing didhasarake karo teri fermentasi lan bahan liyane. Ketchup, asline saus iwak gurih sing ora ana gula uga tomat, nuduhake asal usul, fungsi kuliner lan popularitas karo garum. [9]

Deleng uga[besut | besut sumber]

Referensi[besut | besut sumber]

  1. (R. Zahn), Real-Encyclopaedia der klassischen Altertumswissenschaft, s.v. "Garum", 1st Series 7 (1912) pp. 841–849.
  2. Schuster, Ruth (December 16, 2019). "Ancient Roman Garum Factory Found in Israel, Suitably Far Away from Town". Haaretz. Dibukak ing February 7, 2021.
  3. Stevens, Ashlie D. (February 7, 2021). "Garum, the Funky and Fishy Condiment that Rose and Fell with the Roman Empire". Salon. Dibukak ing February 8, 2021.
  4. Miles, Richard. Carthage Must Be Destroyed: The Rise and Fall of an Ancient Civilization. Penguin, 2011.
  5. Downie, David. "A Roman Anchovy's Tale." Gastronomica: The Journal of Critical Food Studies 3, no. 2 (2003): 25-28.
  6. Lewicka, Paulina (2011-08-25). Food and Foodways of Medieval Cairenes: Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean. p. 296. ISBN 9789004194724.
  7. Perry, Charles (October 31, 2001), "The Soy Sauce That Wasn't", Los Angeles Times, dibukak ing 21 March 2009
  8. Davidson, Alan; Saberi, Helen; McGee, Harold (2002). The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires. Ten Speed Press. pp. 358–360. ISBN 978-1-580-08417-8.
  9. Smith, Andrew F. (1998). "From Garum to Ketchup. A Spicy Tale of Two Fish Sauces". In Walker, Harlan (ed.). Fish: Food from the Waters. Oxford Symposium. pp. 299–306. ISBN 978-0-907325-89-5.