Ancient Food

1 article

Split image showing ancient Roman garum production and a modern chef preparing diverse fermented foods, symbolizing the evolution of fermentation techniques.

What are fermentation techniques in global cuisines, ancient and modern?

Ancient DNA analysis of bony samples from a Roman fish-salting plant in Spain revealed European sardines as a primary ingredient in garum, a staple condiment across the Roman Empire.

Camille Rousseau·May 15, 2026