ABSTRACT
This chapter largely deals with the culinary and medicinal uses of fish sauce in ancient gastronomy. The recipes in the cookery book known as Apicius and the details to be found in the Hermeneumata phrase books are used to highlight just how commonplace and ubiquitous liquamen was in everyday non-elite food and cooking as well as in the elite dining culture. There is great difficulty in determining just how the other blood viscera garum was used as the precise details are rare and are often misidentified or misattributed to the uses placed on the essential substance that is liquamen. The late Roman phenomenon of the quick-cooked fish sauce is explored as a separate commodity
