New technological contributions to Roman garum elaboration from chemical analysis of archaeological fish remains from the ‘Garum shop’ at Pompeii (I.12.8)

  1. Rodríguez Alcántara, Álvaro 1
  2. Roldan Gomez, Ana M. 1
  3. Bernal Casasola, Darío 2
  4. García Vargas, Enrique 3
  5. Palacios Macías, Víctor M. 1
  1. 1 Dpt. of Chemical Engineering and Food Technology. Faculty of Sciences-uca
  2. 2 Dpt. of History, Geography and Philosophy. Faculty of Philosophy and Letters-uca
  3. 3 Dpt. of Prehistory and Archaeology. Faculty of Geography and History-us
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Zeitschrift:
Zephyrus: Revista de prehistoria y arqueología

ISSN: 0514-7336

Datum der Publikation: 2018

Nummer: 82

Seiten: 149-163

Art: Artikel

DOI: 10.14201/ZEPHYRUS201882149163 DIALNET GOOGLE SCHOLAR lock_openOpen Access editor

Andere Publikationen in: Zephyrus: Revista de prehistoria y arqueología

Zusammenfassung

The garum fish sauce was a popular ingredient in Roman gastronomy; however, its production process is still unknown, and few remains have been found in the whole ancient world. The aim of this study was to implement a technical approach to determine the ancient garum preparation methods, ingredients and additives by comparing the chemical compositions of archaeological fish remains found in six vessels –dolia– at the ‘Garum Shop’ of Pompeii (Italy) and garum obtained from the Gargilio Martial’s classical recipe. Some organic and inorganic parameters and compounds specific for fish sauces with great physicochemical stability were determined either in the dolia but also in the experimental reconstruction. The total n, fat, ash content, fatty acid, and mineral composition were determined. Differences found in the n and fat contents of dolia could indicate that different garum batches were being manufactured at the moment of the Vesuvian eruption in the ‘Garum Shop’. Fatty acid results showed a similar profile for the remnants and reference garum. The mineral profile, Ca/P ratio and Fe contents reported could be explained by the use of lime in the garum preparation or sanitizing stage, and food coloring respectively.

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This work is based on research projects supported by the Spanish Ministry of Economy and Competitiveness/feder ec (refs. no. HAR2013-43599P and HAR2016-78691-P).

Geldgeber

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