FREE FOR MEMBERS
Experts on history, science and gastronomy meet to discuss and explore the rich history and the future of this Ancient Roman sauce, led by Sally Grainger’s book “The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World”
- AYLİN ÖNEY TAN SALLY GRAINGER
- DIMITRA MYLONA
- YAKO KARAYANİ
- HAROLD MCGEE
- PERE PLANAGUMÀ
- ELVAN BOTTONI
- FATİH TUTAK
Editor Batu Akyol’s Note;
My path crossed with that of Master Yako, who is an Istanbul gentleman of Greek origin, while working on a documentary in the city many years ago and I heard the name of ‘Garos’ mentioned for the first time from him. We started to talk about garum years later when Aylin shared Sally’s magnificent book on the subject with me. The content we dreamt of during that conversation is now published as an eBook for those who wish to have an enjoyable introduction to garum.
We aimed to share the importance of this tradition and the level of careful mastery needed while producing this fermented fish extract, one of the oldest sauces in the world, in the simple and accessible format of a talk.