ABSTRACT
In what follows, the main literary evidence for fish sauces in Greece and Rome will be introduced. The principal texts in Greek include the recipes in the Byzantine agricultural manual Geoponica, and the undated Latin undated pseudo-Gargilius Martialis book about fruit. The information derived from Pliny the Elder, Isidore of Seville and the Astronomica by Manilius are also addressed here as they provide details on the methods of production. While each is valuable and needs careful scrutiny to extract the essential facts, the disadvantages of relying on one account above another are discussed. Though many consider that relying on elite forms of literature such as poems and letters is detrimental to an accurate picture of actual practice in ancient life, the author considers that a clear picture of fish sauce is impossible unless all the material, regardless as to its social milieu, should be scrutinized to extract evidence that, when taken as whole, can be used to illuminate the practices of those who engaged with fish sauce in production and use.
