1 HN user recommended this tutorial1 month2020–2021score 1
Years with an HN recommendation, 2007–2026
HN cites it in threads on Roman food and fish sauce as a hands-on demonstration of making garum.
Max Miller of Tasting History makes garum, the fermented fish sauce of ancient Rome, using a same-day recipe. He covers the history of the condiment along the way.
“Worth a watch if you’re into cooking, or history, or both.” (HN, 2021)
I mean... sure, programming is just putting together 0 + 1 and calling it a day too. I think you're severely downplaying how unlikely it is that this was just "done". It smells like death, so it would be unlikely anyone would necessarily want to eat it in the first place: [this video]
Shows garum smells awful, so unlikely discovered casually
Max Miller on youtube says he knows how to make Garum - the fish sauce that is often referenced. [this video] Now sure if that is genuine, i previously read that the recipe for this stuff has been lost (but the Author says his receipe is based on Byzantine sources) More about the author here: [link] it says his historical cookbook will be published next year, in 2022.
Claims to know how to make garum from Byzantine sources
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