by Robin Garr » Tue Jun 16, 2020 9:20 pm
I don't know if you can get garum in the modern age, Carla, but it's always struck me as the same genre as all the Southeast Asian and East Asian fish sauces, nuoc mam and nam pla and patis and all the other regional variations. It goes back a long way, although I'd love to know how a condiment that was popular in ancient Rome is now characteristic of Asia.