@@thraxxxsdwe won’t there was also a number of herbs and spices the Romans harvested to extinction as well so we will never truly taste authentic Roman food
I never would have guessed that ancient romans didn't use ketchup, a condiment made from a vegetable Europeans wouldn't know of for another 16 centuries.
where are you guys just learning when tomatoes were discovered. do they teach this in school or smth? cause nobody has ever told me that once, i had just assumed they were always used.
Technically speaking this is traditional ketchup as the OG ketchup is also a fish sauce in china. I am sure they invented is seperately but during that time if you send garum in China they will say its ketchup
The original ketchup contained no tomatoes, it actually was also a fermented fish sauce from ancient China. Ketchup existed long before garum. Americans and Brits are responsible for turning ketchup into the sweet tomato sauce we know it as today.
That dishonour belongs entirely to Heinz ( a Canadian), before that Catsup used to be a kind of Mushroom sauce in Europe ( source Tasting History with Max Miller and Townsends).@@DJSTRANGLER
Why did you put arrested in? Quotation marks like that you can just say it the way you would normally ancient Rome wasn’t like some fantasy land world were being arrested. Wasn’t the real thing they had town guards. They had a police force you could be arrested. it’s not a kind of almost arrest. You were literally going to be arrested in Rome. If you broke the law, there was no need for those quotes at all and I’m baffled as to why you put them there, are you from ancient Rome? Do you know something about the criminal justice system where they let these people go on the sly?
@@keircampbell9374 because what word would they use when your being detained by some guards, to us it's arrested, to them it was a little different and i can't spell it right and didn't want to get a comment like this yet someone prevails to be that "umm actually" person. 🤓
My highschool ancient history teacher used to get the class to make a batch of this, for learning! Apparently it stunk up the whole school but was real tasty!
The reason for that is that the word itself didn't imply any fruit or meat. It's more accurate to call it A ketchup instead of ketchup. In other words they're a type of ketchup. Even tomato ketchup is called tomato ketchup, even if some don't say tomato first. Oh and not garum. That was never referred to as ketchup.
It's important to note there was a variety of Garums in various levels of quality. If you look at the sauces made today which are descendants of Garum (such as those in Spain and Italy) the fish of choice is anchovy.
It's fish sauce. The way it's made is the same as fish sauce in SE Asia. My Filipino friend used to make it every season when she was living in Spain. If you read Apicius recipe's, garum, verjuice and vinegar seem to be the Roman trinity for flavourings..
You have to keep in mind that long ago there was little to nothing wasted when it came to food. Mainly because of the effort involved in growing, harvesting or hunting for the food.
It happened by accident actually. Fishermen would leave guts in a jar and forget about it. Then some time later they stumbled upon the jars and found a delicious sauce. Fish sauce has been around for thousands of years.
@@brianfitch5469Yes and originally ketchup was made from fermented fish, before the version we came to know with a tomato base. Read their comment next time
Katsup was the name used in Southern China (Fujian) for fish sauce like garum. This Asian katsup made its way to Europe, contributing to sauces like Worcestershire (made from anchovies and tamarind). Vegetarian catsups were desired, so fish were replaced by vegetables and mushrooms, some of which you can still buy.
Ketchup evolved from a fermented fish base to tomato's, do you not understand, that's the connection Yes, they differ in taste, but no one is f*cking that dense right? Clearly we are referring to the origins of the sauce, and how it evolved into what it is today, No one said tomato's taste like fish, dear lord.
@@DaDaDo661 Asia edit Sauces that included fermented fish parts with other ingredients such as meat and soy bean were recorded in China, 2300 years ago.[4] During the Zhou dynasty of ancient China, fish fermented with soybeans and salt was used as a condiment.[5][6] By the time of the Han dynasty, soy beans were fermented without the fish into soy paste and its by-product soy sauce,[7]: 346, 358-359 with fermented fish-based sauces developing separately into fish sauce.[8] A fish sauce, called kôechiap in Hokkien Chinese, might be the precursor of ketchup.[9][1]: 233 By 50-100 BC, demand for fish sauces and fish pastes in China had fallen drastically, with fermented bean products becoming a major trade commodity. Fish sauce, however, developed massive popularity in Southeast Asia. Food scholars traditionally divide East Asia into two distinct condiment regions, separated by a bean-fish divide: Southeast Asia, mainly using fermented fish (Vietnam, Thailand, Cambodia), and Northeast Asia, using mainly fermented beans (China, Korea, Japan). Fish sauce re-entered China in the 17th and 18th centuries, brought from Vietnam and Cambodia by Chinese traders up the coast of the southern provinces Guangdong and Fujian.[10] Europe edit Fish sauces were widely used in ancient Mediterranean cuisine. The earliest recorded production was between 4th-3rd century BC by the Ancient Greeks, who fermented scraps of fish called garos into one.[1]: 235 [11] It is believed to have been made with a lower salt content than modern fish sauces.[12] The Romans made a similar condiment called either garum or liquamen.[1]: 235 According to Pliny the Elder, "garum consists of the guts of fish and other parts that would otherwise be considered refuse so that garum is really the liquor from putrefaction."[13] Garum was made in the Roman outposts of Spain almost exclusively from mackerel by salting the scrap fish innards, and then sun fermenting the flesh until it fell apart, usually for several months. The brown liquid would then be strained, bottled, and sold as a condiment. Remains of Roman fish salting facilities can still be seen, including in Algeciras in Spain and near Setúbal in Portugal. The process lasted until the 16th century when garum makers switched to anchovy and removed the innards.[1]: 235 How does it predate asian fish sauce?
Fun fact it was actually banned in ancient times from being made in the middle of the city because it stank so bad 😅 Garum production was banned within the city limits of ancient Rome due to its strong odor. The fermentation process of making garum produced a potent smell that could be quite unpleasant, so it was relegated to areas outside the city to minimize the nuisance to residents. Despite its strong smell during production, garum was highly valued for its taste.
They had to enact laws due to the smell of making this particular condiment was so strong it had to be made outside residential areas. But it was absolutely the 100% favorite condiment of the day.
Still today they make it in various parts of Italy like Liguria (they call it "Colatura d'Alici") The stench is so phenomenal that by law the warehouses where they make it have to be built on piers that stick out at least 100m from the shoreline 😅
@ClaudeMagicbox that is super interesting makes so much sense though. I have read (never seen in person) that the making of it smells horrific. Which also makes sense hahaha
The ancient Romans didn't have tomatoes. But a condiment named "Ketchup" was in use in Europe before tomatoes were brought there. The old timey ketchup was made from mushrooms.
Medieval European ketchup actually comes from China where they used fish guts, then it went to Europe and evolved. Then evolved once more into the ketchup we know today
Probably pretty similar. The goal with these sauces is to break down protein into amino acids. The resulting sauce is super savory (umami bomb). It's the same reason soy sauce is savory, although soy uses a different fermentation process with a fungus that produces proteases to break down soybeans.
Fun Fact: Katchup was originally a thin sauce made from mushrooms. Katchup made from Tomatoes was a product of adaptive necessity in the early 20th century that then turned out to be tastier than everyone expected, so it stuck. Of course tomato paste existed at the time, but it was just crushed mashed Tomato and was an ingredient, not a condiment (at the time I mean early 1900s). So like Nutella, it surprised everyone; As savoury isn't the first thing you think of when you think Tomato, as chocolate wasn't the first thing when you thought hazel nut.
@@misconceptions5613Nutella, now you feel stupid don't you? How about, instead of making negative comments to discredit me, you do some research first, otherwise it makes you look stupid.
"Gleek this stuff all over their meats"💀 All these idiots in my replies telling me to "grow up" and "when your whole personality is Yada yada": it ain't that serious. If you like it like it, and if not, keep scrolling. Ya'll are acting so self important yet I'm the person in the wrong for trying to have a little fun? What a joke.
Does anyone know that in Vietnam we also have this and it's called "Nước mắm"? And it's only one of many kinds of "mắm" ("Nước mắm" is the easiest one to eat for a "beginner"). 😄
