A Taste of the Past Episode 298: Something Fishy: Garum, Liquamen and Muria – What’s in a Name?
May 10, 2018
Chapters
Transcript
Episode notes
1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22
Introduction
00:00 • 3min
What's Different About Classical Recipes?
03:16 • 2min
How Much Fish Sauce Do You Have?
05:04 • 2min
Cooking Recipes of the Assical Period
07:18 • 3min
Fish Sauce - The History of Cooking
09:55 • 2min
How to Make a Fish Sauce?
11:54 • 3min
How Did You Get Interested in Studying Fish Sauce?
14:24 • 2min
Fish Sauce - It's the Way of Roman Food
16:24 • 2min
Fish Sauce
18:16 • 2min
Is There Any Commercial Liquaman Fish Sauce?
20:33 • 2min
Fishing
22:42 • 2min
Garum Socirum - The King of Sauces
24:20 • 3min
How Long Do You Store Your Salted Fish?
27:26 • 2min
Fish Bones Manfish Paste
29:44 • 2min
Bob's Red Mill Almond Flour - A Taste of the Past
31:25 • 4min
The Frustada's Are Good Picnic Food
34:59 • 2min
Spices and Spices - The Most Desirable One
36:35 • 3min
The Spices of the Indian Carki One Lot
39:11 • 3min
Is Myrue Poisonous?
41:42 • 2min
Dessert Recipes of the Romans
43:20 • 2min
The History of Fish Sauces
45:21 • 2min
Heritage Radio Network - A Taste of the Past
47:01 • 2min