魚醬

魚醬（拉丁語：garum）是一種把漁獲發酵而成的調味料^[1]，在環地中海地區，如：古希臘、古羅馬及拜占廷帝國的飲食裡均有使用。相傳在古代的腓尼基人就已經懂得製作魚醬，並傳播至古希臘，然後到環地中海地區。

生產

魚醬的發酵原理是透過小魚的腸臟內的細菌引起的細菌發酵過程製作^[2]。漁民把漁獲按其種類及部分而分類，讓生產商可以選擇所需的成分^[3]。

[1]
Zahn, R. "Garum". Real-Encyclopaedia der klassischen Altertumswissenschaft 1st Series. 1912, (7): 841–849 （德語）.
[2]
Robert I, Curtis. "In Defense of Garum". The Classical Journal. 1983, 78 (3): 232–240 （英語）.
[3]
Rober I., Curtis. The Garum Shop of Pompeii. Cronache Pompeiane. 1979, XXXI (94): 5–23.

Atik, S. "Marcus Gavius Apicius ve Garum" III-IV. Ulusal Arkeolojik Arastirmalar Sempozyumu, Anadolu / Anatolia Ek Dizi No. 2 / Suppl. Series No. 2, 15–25, Ankara, 2008.
Butterworth, Alex and Ray Laurence. Pompeii: The Living City. New York, St. Martin's Press, 2005.
Downie D (2003) "A Roman Anchovy's Tale" （頁面存檔備份，存於網際網路檔案館） Gastronomica - The Journal of Food and Culture, 3 (2).
Grant, Mark: Roman Cookery (Serif, London, 2008). [1]
McCann, A.M. (1994). "The Roman Port of Cosa",(273 BC), Scientific American, Ancient Cities, pp. 92–99, by Anna Marguerite McCann. Covers: modifying harbor, for the garum industry, amphora factory, hydraulic concrete, of "Pozzolana mortar" and the five piers, of the Cosa harbor, the lighthouse on pier 5, diagrams, and photographs. Height of Port city: 100 BC. For: Garum Industry at port of Cosa, Italy, 273 BC.'
Smith AF (1998) "From Garum to Ketchup. A Spicy Tale of Two Fish Sauces" （頁面存檔備份，存於網際網路檔案館） Pages 299–306 in: Harlan Walker (Ed.) Food from the Waters, Proceedings of the Oxford Symposium on Food and Cookery 1997. ISBN 9780907325895.