Category: History > Preservation
In ancient Rome, food preservation was crucial for maintaining the empire's vast trade networks and feeding its population. One of the most fascinating methods they employed was the use of a brine solution, which consisted of water mixed with salt. This technique not only helped to extend the shelf life of various foods, such as fish and vegetables, but it also played a key role in the production of garum, a fermented fish sauce that became a staple condiment in Roman cuisine. Garum was highly valued and widely traded throughout the empire, with different regions producing their unique varieties, which were often used to enhance the flavor of dishes. This reliance on preservation methods like salting and fermentation illustrates the Romans' advanced understanding of food science and their innovative approach to culinary arts, which laid the groundwork for many modern preservation techniques we still use today.