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Confectio Gari Pompeiani. Procedimiento experimental para la elaboración de salsas de pescado romanas

 

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Opened Access Confectio Gari Pompeiani. Procedimiento experimental para la elaboración de salsas de pescado romanas
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Título alternativo: Confectio Gari Pompeiani. Experimental procedure for the preparation of Roman fish sauces
Author: García Vargas, Enrique Alberto
Bernal Casasola, Darío
Palacios Macías, Víctor
Roldán Gómez, Ana María
Rodríguez Alcántara, Álvaro
Sánchez García, Josefina
Department: Universidad de Sevilla. Departamento de Prehistoria y Arqueología
Date: 2014
Published in: SPAL, 23, 65-82
Document type: Article
Abstract: El presente trabajo hace públicos por primera vez los resultados de un proceso experimental fruto de la colaboración entre las universidades de Cádiz y Sevilla. Dicho proceso, en el que han participado arqueólogos y bioquímicos, se ha realizado en e...
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The present work publishes for the first time the results of an experimental process carried out in cooperation between the Universities of Cádiz and Seville. This process, involving the participation of archaeologists and experts in biochemistry, has been effected in the chemical engineering department of the University of Cádiz and has focused on the characterization and reproduction of the famous Graeco- Roman salted fish sauce known as garum (liquamen), of a solid by-product of this sauce (hallec) and of a secondary, lesser quality, sauce known in Latin as muria. The philological analysis of ancient recipes (confectio gari) and the analysis of the residues collected in the so-called bottega or Garum Shop, in Pompeii, have permitted their artisanal reproduction in the laboratory. The physical aspect and alimentary features of these products coincide with those described in the ancient sources and with the organic residues under analysis.
Size: 2.341Mb
Format: PDF

URI: http://hdl.handle.net/11441/34390

DOI: 10.12795/spal.2014.i23.04

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