US EditionAncient DNA provides a new means to explore ancient diets
7 Articles
7 Articles
Ancient DNA Reveals Key Ingredient in Greco-Roman Garum Sauce
The remains of an ancient garum factory in Spain. The use of the condiment spread from Babylon through Greece to the entire Roman Empire. Credit: wikimedia commons / Anual CC BY 3.0 A new study analyzing ancient DNA has uncovered the primary ingredient in the famous ancient Roman sauce garum. The findings point to European sardines, preserved at a Roman-era salting site in Spain, as the key fish used in this widely consumed condiment. Although o…
Ancient DNA helps trace stinky Roman fish sauce to its source
Mangled bones found at a one-time manufacturing facility pinpoint species used to make a quintessential condiment. Mangled bones found at a one-time manufacturing facility pinpoint species used to make a quintessential condiment.
Ancient DNA provides a new means to explore ancient diets
A multidisciplinary team of researchers, including archaeologists, have analyzed the DNA of fish remains from Roman fish fermentation vats, creating a method to identify animal remains when they are damaged beyond recognition.
A team of researchers has managed to extract and sequence DNA from fish remains found in an ancient Roman salt factory in northwestern Spain, providing information on the production methods of the famous garum, the fermented fish sauce that seasoned the Roman Empire’s diet. The recently published study shows that [...]
Fish was a vital source of protein for the Romans. It was usually preserved through salting and fermentation, producing pastas and sauces. The most famous of these was garum, a popular substance used as dressing and condiment with umami flavor.Keep reading...
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