The pungent, fermented secret of the Ancient Roman diet

Food & Drink · Published 29 September 2026 Swipe more like this →

In short: Explore the complex world of garum, the ubiquitous fermented fish sauce that defined Roman cuisine. This video revisits the history and preparation of this ancient condiment.

In this episode of Tasting History with Max Miller, the presenter revisits garum, an essential element of the Roman culinary repertoire. The video examines the historical context and the process behind this fermented fish sauce.

General information, not professional advice. Spotted an error? Flag the card or see corrections and complaints.

Intellect Plus is a visual educational discovery platform for exploring fascinating facts and ideas. Brain Food, Not Brain Rot. What is Intellect Plus?

Related

• Discover the ancient origins and enduring legacy of the pungent condiment called garum.
• Why Ancient Romans Relied on a Pungent Fermented Fish Sauce Called Garum
• The ancient Roman obsession with fermented fish sauce was a global culinary phenomenon
• How to recreate the pungent, salty fish sauce that defined Ancient Roman cuisine
• From Roman refuse to culinary gold: the ancient art of fermentation
• Why Anthony Bourdain believed most people were eating their food all wrong
• Why did an ancient Athenian go to court over a single olive stump?
• The surprising evolution of the humble Anzac biscuit from wartime ration to sweet treat
• How to recreate the ancient Greek breakfast known as teganites at home
• The mystery behind the frozen fish stick in your freezer
• What was actually on the menu for inmates at Alcatraz Federal Penitentiary?
• Why did mid-20th century households embrace a cheese that refused to spoil?

More in History of food and drink · More in Food & Drink · Latest · A–Z · All topics