HSC Pompeii and Herculaneum Practice Exam

Garum is the name given to the fermented fish sauce that was a staple in ancient Roman cuisine. It was made by fermenting fish intestines and other parts with salt, resulting in a flavorful and pungent condiment used to enhance a variety of dishes. The widespread use of garum among Roman households highlights its importance in their cooking, similar to the role of sauces in modern gastronomy.

Garum was not merely used for flavoring; it was also traded extensively and came in various qualities, with some varieties being highly prized. The production and consumption of garum reflect aspects of Roman society, including its culinary preferences, trade practices, and social stratification.

While other terms like oenogaros and liquamen also refer to sauces used in Roman cooking, they are either specific variants of garum or related terms that do not encompass the generalized concept of the widely recognized fermented fish sauce. Mustum, on the other hand, refers to unfermented grape juice, which is entirely different from fish sauces. Thus, garum stands out as the quintessential and most well-known name for this essential Roman condiment.