Tulliver cried a little in a trickling, quiet way as she put on her nightcap; but presently sank into a comfortable sleep, lulled by the thought that she would talk everything over with her sister Pullet to-morrow, when she was to take the children to Garum
Firs to tea.
It is also known that different specialty types of garum were developed that were highly prized in the Roman world, such as the garum haimation or the 'blood garum (Van Neer and Parker, 2008).
The hypothetical garum production process could be similar to modern fish sauce production processes carried out in Asia (Palacios et al., 2016) and Italy (Carannante, 2010).
A practical example of this are the archaeological research on the six dolia found in the 'Garum Shop' of Pompeii (Curtis, 1979; Curtis, 1983) conducted by a Spanish-Italian group (Bernal and Cottica, 2010; Bernal et al., 2013), which has allowed new interdisciplinary studies on experimental archaeology of small-scale garum preparations (Garcia et al., 2014).
These compounds have been detected at very low levels in the remains of garum contained in two vessels of the 'Garum Shop' at Pompeii (Smriga et al., 2010).
The objective of this study was to implement a technological approach to the production methods and possible ingredients or additives used in ancient garum production based on analysis of the proximal composition, fatty acids and minerals of the remains of solid garum found in six dolia of the Bottega del Garum (Pompeii, Italy) and the by-products obtained in the garum reconstruction process, which was elaborated starting from the recipe, the primary components identified in these dolia, and the Asian sauce production process.
Samples of the archaeological remains of garum --allec--were extracted from a depth of 10 cm from six dolia--DI-D6--preserved in the so called 'Ambiente 9' in the 'Garum Shop' of Pompeii--I.12.8--(Fig.
Il a precise qu'une expedition sous-marine avait trouve des rues, des monuments et une centaine de reservoirs utilises pour produire du garum, un condiment fermente a base de poisson, apprecie parla Rome antique.
"Cette decouverte nous a permis d'etablir avec certitude que Neapolis etait un centre majeur pour la fabrication du garum et des poissons sales, probablement le plus grand centre du monde romain", a declare Fantar.
"Probablement les notables de Neapolis doivent leur fortune au garum".