Episode 298: Something Fishy: Garum, Liquamen and Muria – What’s in a Name?
A Taste of the Past
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Fish Sauce
The empor or the empora, are important because of the residues ou don't have to make of me the fish sauce. As soon as they have dissolved sufficiently to make an emultion that flows, that is semi liquid, this can be made. And by the time it's left cadiz and southern spain, and it goes across the mediterranean to austria, the port in rome er. They don't go straight across, cause it's too dangerous.
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