Wow! Let me just say that this chapter was really long. Can anyone guess what it was about......salted food once again. How did these people not all die of heart attacks? They usually didn't put salt directly on food but they used salt in about all their recipes. Is anyone else tired of reading about how sauce was made out of fermented fish? It is really getting on my nerves. Sauce is the main focus of this chapter.
There are a few interesting things from this chapter. 1. If salt was not served with dinner it was viewed as an unfriendly act or reason for suspicion. Next time I go somewhere and salt is not served I think I should make a big deal out of it. 2. To test for salinity of brine an egg was put in the brine and if it floated the brine was salty enough. 3. The Greeks created an entire vocabulary for salt fish. 4. Garum (fermented fish sauce) was sometimes used a medicine. I would have really hated it my doctor gave me that as medicine.
I really hope the following chapters will not talk about sauce. I really don't understand how people liked eating garum. How did they ever come up with the idea to eat rotten fish? But not only was the sauce rotten it was made from the leftover parts of the fish, the gills, innards, and tails. Talk about a bad combination.
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4 years ago
1 comment:
Complaining about how long a chapter is would be off topic. Of course it would be about food & salt, which is cultural and pertains to the topic. Why act surprised?
The sauce out of fish was considered a very popular dish back then. You may not approve of it, but it's hard to imagine that being popular by today's standards.
Figure sauer kraut is rotting cabbage and people today eat it. So how is eating rotting fish any different? It's rotting either way!
Mr. Farrell
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