The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World
By
Sally Grainger (Author)
Paperback
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About the Author
Sally Grainger is an independent scholar with degrees in ancient history and archaeology. She is a food historian, chef and experimental archaeologist. She has worked with many university institutions and museums helping to interpret the foodways of ancient societies. She has published widely in food history, and jointly with Andrew Dalby she wrote the acclaimed Classical Cook Book, and with her husband Dr Christopher Grocock she edited and translated the recipe text known as Apicius. She continues to collaborate with archaeologist in research into the various ways in which ancient fish sauces were made, traded and consumed.
More Details
- Contributor: Sally Grainger
- Imprint: Routledge
- ISBN13: 9780367683122
- Number of Pages: 314
- Packaged Dimensions: 156x234mm
- Packaged Weight: 580
- Format: Paperback
- Publisher: Taylor & Francis Ltd
- Release Date: 2022-08-01
- Binding: Paperback / softback
- Biography: Sally Grainger is an independent scholar with degrees in ancient history and archaeology. She is a food historian, chef and experimental archaeologist. She has worked with many university institutions and museums helping to interpret the foodways of ancient societies. She has published widely in food history, and jointly with Andrew Dalby she wrote the acclaimed Classical Cook Book, and with her husband Dr Christopher Grocock she edited and translated the recipe text known as Apicius. She continues to collaborate with archaeologist in research into the various ways in which ancient fish sauces were made, traded and consumed.
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