He ACTUALLY Made Garum? Holy Mother of Hercules!

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In the bustling streets of ancient Roman cities, amid the aroma of fresh bread and roasted meats, another scent wafted through the air—pungent, salty, and unmistakable. This was the smell of garum, the fish sauce that dominated Roman cuisine and became one of the most valuable trade commodities in the ancient world.

Garum's origins trace back to the ancient Greeks, who developed the technique of fermenting fish in salt. However, it was the Romans who elevated this humble condiment to legendary status, transforming it into a culinary and cultural phenomenon that would span their entire empire. From the streets of Rome to the furthest reaches of Britain, garum became synonymous with Roman civilization itself.

The production of garum was both an art and a science. Large earthenware vessels would be filled with layers of fish—typically mackerel, tuna, or moray eel—and sea salt. The mixture would then ferment under the Mediterranean sun for several months, creating a potent liquid that captured the essence of the sea. The highest quality garum, known as garum sociorum, commanded prices that rivaled the finest wines of the era.

This prized condiment was far more than just a flavoring agent. Garum served as a significant source of protein and essential nutrients in the Roman diet. Wealthy Romans believed in its medicinal properties, using it to treat everything from digestive issues to ulcers. The sauce's high glutamate content—similar to modern-day MSG—provided the umami flavor that made even simple dishes taste extraordinary.

The garum industry shaped the geography of the Roman Empire. Major production centers emerged along the Mediterranean coast, particularly in Hispania (modern-day Spain and Portugal), where massive garum factories processed tons of fish. Archaeological evidence reveals the scale of this industry: vast complexes of fermentation vats, storage amphoras, and sophisticated drainage systems that supported this lucrative trade.

The social implications of garum were equally profound. While basic versions were affordable to the common people, the finest varieties became status symbols among the elite. Roman cookbooks, particularly Apicius's famous collection of recipes, featured garum in countless dishes, demonstrating its versatility in both simple and elaborate preparations. The sauce appeared in everything from breakfast eggs to elaborate banquet dishes.

The decline of garum paralleled the fall of the Roman Empire, though its influence persists. Modern fish sauces in Southeast Asian cuisine share remarkable similarities with their ancient Roman predecessor. The story of garum reveals how a humble condiment can transcend its culinary origins to become a mirror of an entire civilization—its trade networks, social hierarchies, and cultural values.

Today, experimental archaeologists and food historians work to recreate authentic garum, helping us understand this fundamental aspect of Roman life. These efforts reveal not just the complexity of ancient Roman cuisine, but also the sophisticated palate of a civilization that understood the transformative power of fermentation thousands of years before the advent of modern food science.

The legacy of garum reminds us that the history of food is inseparable from the history of civilization itself. In studying this ancient condiment, we gain insight into not just what the Romans ate, but how they lived, traded, and viewed their world—all through the lens of a sauce that helped define an empire.

#garum #ancientrome #reactionvideo

[metatronyt]

Join this channel to get access to more old school Metatron videos the algorithm wouldn't prioritize!

Also if you like what I do and wish to support my work to help me make sure that I can continue to tell it how it is please consider checking out my patreon! Unboxings are Patreon exclusives!

Check out the original video I'm reacting to

[marcguidetti]

The World needs a Metatron, Max Miller, & Townsend collab, and the World needs it NOW

[faeembrugh]

My eldest sister did her PhD thesis on the Roman fishing industry and she had someone prepare period dishes for her. She described garum as hard on the modern-day palate (and breath!) but no doubt highly nutritious and therefore highly prized.

[BrittanyCocchino]

I was one of Max's first 1000 subscribers back in the pandemic and I said point blank, this dude right here is gonna BLOW THE EFF UP. I could just tell. His background as an actor makes him an excellent communicator and very charismatic. His dedication to accuracy is also tops. You usually get one or the other, charisma with lies, or acuracy with no personality. Max has the rare combo of both.

[Tmanaz]

Max is a historian who cooks, rather than a cook who talks about history.
I normally skip "reaction" videos, but yours actually add value. Your interjections were relevant and insightful. Bravo.

[vampirecount]

TastingHistory Inspired me to make my own mead, beer, bread, and even historical snacks. The guy is solid.

[stumccabe]

Worcestershire sauce is made as follows: pack a barrel with salt and anchovies and leave to mature for 2 years, in another barrel red onions and malt vinegar leave for 18 months, third barrel garlic bulbs in malt vinegar leave for a year or more. When all mature mix and grind them together with tamarind and spices. Voila - Worcestershire sauce. The anchovies and salt "maturing" for two years is probably very similar to garum.

[trueblueclue]

Max Miller's channel is a real gem. He's amazing. Bar none.

Enjoying this Metatron x Max Miller collab

PS: He used to be a chef for Disney and it shows.

[lilykatmoon]

He has a whole playlist of Roman recipes as well as Ancient Japan. His scholarship is as full of integrity as yours is. I can see a great collaboration potential here ❤

[manyIce]

When the Metatron is watching a video without ranting every other minute, it shows how great the quality of that video is.

[fattiger]

Fish sauce is a mainstay in South East Asian cooking and it is actually a main ingredient in Worcestershire sauce. So Garum never sounded too weird to me since my mom is Vietnamese and I grew up with fish sauce. Though we water it down and add sugar so it isn't too strong. The smell is still extreme. I feel sorry for anyone who's ever broken a bottle in their car. That smell would never come out.

[jarls]

"In ancient times by the sea so blue, Fish met salt in a briny brew. Garum born from sun and time, A savory dance, a taste sublime.

From humble fish to liquid gold, A Roman secret, centuries old. In every dish, a touch of sea, A flavor rich, a legacy."

[jasonbates]

I'm glad you found Max, he is one of my favorites.

[miyojewoltsnasonth]

Really glad to see Max Miller's Garum experiments on Metatron!
Max does a really good job of going through the history of what he's cooking. His videos are
usually around 20 minutes and about half that time explains the history.
By far, _Tasting History with Max Miller_ is my favourite food channel.

[Lliamese]

As for basket straining, earthenware evaporates moisture really fast, so the sludge would be much thicker after that period of time and require far less fine a strainer to attain liquamen (he used a glass jar instead and with a lid no less)

[gstvntt]

A colab of you two making and tasting ancient Roman food would be amazing

[billpark]

I remember watching this originally on Max's channel. Very good. Both the original and the comments.

[IAmJacobyy]

Imagine looking into Matatron's window and seeing him geek out on ancient fish scauce recipes wearing his full Roman armor looking at a computer. This dude is a legend.

[RCSVirginia]

One thing that I recall learning about when delving into trade in the ancient world was that both Roman wine and garum were so valued that it was profitable to ship both all the way to India.

[rescue]

I also can add a funfact: In Germany we have a kind of fermented fish called matjes, originated in the Netherlands. It’s herring which is not yet pubescent. It’s salted in big barrels, and after months its filleted and very tasty. My grandmother was a kind of fishmonger and she used the leftover brine to cure some diseases but sometimes also to season certain dishes. That might be the German Garum:) At least a kind of.