Ancient Romans' garum sauce made primarily from sardines

In a recent study published in the journal Antiquity, researcher Gonçalo Themudo analyzed ancient remnants of garum, a fermented fish sauce popular in ancient Rome. The investigation unearthed well-preserved fish bones from a storage vat that dated back 1,800 years, indicating that these bones came from sardines. Themudo's research emphasized not only the identity of the fish used but also reflected on the taste notes of the sauce, which was rich in umami flavors. This aligns with historical accounts suggesting that garum was highly valued as a flavorful condiment across the Roman Empire. The significance of the findings lies in the successful extraction and sequencing of DNA from old, fermented materials, which was accomplished despite challenges posed by the degradation of ancient DNA. The research utilized advanced techniques to recover and analyze the genetic material from the fish bones found within the garum vat. This breakthrough demonstrates the potential of ancient DNA research to unlock new insights into culinary practices of past civilizations, thus expanding our understanding of historical food cultures. Themudo expressed surprise at the viability of retrieving DNA from such well-aged remnants, as he initially doubted the possibility due to the natural breakdown processes that occur over time. The study not only identifies the key ingredient of garum as sardines but also provides a comparative perspective on its savory sensation akin to modern fish sauces and broths widely consumed today. This comparison offers a glimpse into how ancient culinary traditions might share similarities with contemporary practices, illustrating a continuity of flavor preferences across ages. Overall, Gonçalo Themudo's findings enrich the narrative of Roman gastronomy and the cultural importance of fish sauces in ancient diets. The research ultimately contributes to the broader discourse about food preservation, preparation techniques, and the historical significance of DNA studies in resurrecting lost culinary knowledge. By analyzing ancient ingredients, the research helps bridge connections between past and present gastronomic practices, enhancing our appreciation for the intricate tapestry of flavors that comprise human culinary heritage.