Sally Grainger
Biographic Data
| ID | 5718321 |
|---|---|
| NAME | Sally Grainger |
| GIVEN NAMES | Sally |
| FAMILY NAME | Grainger |
| SIGNATURE | GRAINGER S |
| AFFILIATIONS | Anthropologie et Histoire des Mondes Antiques |
| ORCID | 0000-0003-4446-6032 |
| VERIFIED | Yes |
| TOTAL WORKS | 8 |
| TOTAL CITATIONS | 13 |
| WORKS AS AUTHOR | 8 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2013 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 2 |
Garum, Fish Blood Taboos in the Judaeo-Christian World and the Evolving Nature of Ancient Fish Sauce
The consumption of a fermented fish sauce appears as a fundamental part of Roman and Greek cuisine at every level of society and, in terms of amphora distribution, it was popular and widely consumed in every region of the empire. In the late Roman period, the fish sauces that were available appear to have subtly evolved in ways that reflect different attitudes to the consumption of fish blood. Sauces fermented using indigenous digestive enzymes f…
Recipe
Quail pie For four individual pies 4 quails Stuffing mix as below Splash of white wine per pie Knob of butter per pie Short crust pastry mix as below Egg yolk for glaze The stuffing 1 onion, finely diced 60 g portobello mushrooms, chopped fine Oil 30 g pistachio, chopped 250 g lean pork mince 30 g raisins 30 g nibbed almonds 1 fresh or dried date, chopped 1 egg 60 g bread crumbs 1 level tea spoon ginger powder 1 level tea spoon cinnamon powder Ge…
Recipe
Omelette soufflée (diplosphoungaton) Serves 8 6 eggs split 50 g ground hazelnuts 50 g ground almonds 100 g liquid honey 200 ml white wine Black pepper Oil Pinch of saffron Dried rose petals Heat the wine and honey together and boil briefly to reduce, add saffron and rose petals and cool. Whip egg yolks to full creamy texture; add 2 tablespoons of the syrup. Whip egg whites to soft peaks. Gently add ground nuts to yolks and blend one part of the w…
Recipe
The pickle 500 ml white wine vinegar 250 g liquid honey Bay leaf 2 cm fresh ginger A few peppercorns Bring the ingredients to a gentle boil and skim. Cool completely. The vegetables Radish, cucumber, spring onion, purple sprouting broccoli Prepare the vegetables in small even pieces: cut the radish into quarters; cut the cucumber lengthways, deseed, and slice into chunks; trim and cut the dark leaf from the spring onion and cut partly through the…
Recipe
The bouillon 1 litre good rich fish stock (made with fish bones, vegetables, and crustacean shells such as prawns or lobster) 150 g local white fish meat 200 g mixed vegetables (celery, onion, fennel, parsley stalks) 30 g garlic chopped roughly 60 g fresh ginger chopped roughly One good handful pepper corns One 6 cm cinnamon stick 2 egg whites Saffron for colour and flavour Red Boat fish sauce to taste Place the vegetables, fish meat, ginger and …
Garum and Liquamen, What’s in a Name
There is a dilemma at the heart of the study of the Roman fish sauce trade. The meaning of the Greek and Latin words used to name the fish sauces is still contested: currently there is much confusion and contradiction between modern scholars and ancient commentators about the use of the terms garum and liquamen. It is also not readily recognised that the ancients themselves were less than clear as to the exact meaning of the terms that they used,…
Fish Products in the Ancient Mediterranean
Roman Fish Sauce
In this paper I will report on the results of experiments, conducted from 2009 through to 2011, to manufacture Roman fish sauce, using the ancient recipes. More specifically, it will consider the nature of the fish sauce residue, known as allec, observe its formation and assess its qualities. The paper concludes that many shipwrecks currently identified as having transported amphorae that contained a salted fish product made from mackerel may in …
Roman Fish Sauce
In this paper I will report on the results of experiments, conducted from 2009 through to 2011, to manufacture Roman fish sauce, using the ancient recipes. More specifically, it will consider the nature of the fish sauce residue, known as allec, observe its formation and assess its qualities. The paper concludes that many shipwrecks currently identified as having transported amphorae that contained a salted fish product made from mackerel may in …
Garum and Liquamen, What’s in a Name
There is a dilemma at the heart of the study of the Roman fish sauce trade. The meaning of the Greek and Latin words used to name the fish sauces is still contested: currently there is much confusion and contradiction between modern scholars and ancient commentators about the use of the terms garum and liquamen. It is also not readily recognised that the ancients themselves were less than clear as to the exact meaning of the terms that they used,…
Fish Products in the Ancient Mediterranean
Roman Fish Sauce
In this paper I will report on the results of experiments, conducted from 2009 through to 2011, to manufacture Roman fish sauce, using the ancient recipes. More specifically, it will consider the nature of the fish sauce residue, known as allec, observe its formation and assess its qualities. The paper concludes that many shipwrecks currently identified as having transported amphorae that contained a salted fish product made from mackerel may in …
Garum and Liquamen, What’s in a Name
There is a dilemma at the heart of the study of the Roman fish sauce trade. The meaning of the Greek and Latin words used to name the fish sauces is still contested: currently there is much confusion and contradiction between modern scholars and ancient commentators about the use of the terms garum and liquamen. It is also not readily recognised that the ancients themselves were less than clear as to the exact meaning of the terms that they used,…
Fish Products in the Ancient Mediterranean
Recipe
Quail pie For four individual pies 4 quails Stuffing mix as below Splash of white wine per pie Knob of butter per pie Short crust pastry mix as below Egg yolk for glaze The stuffing 1 onion, finely diced 60 g portobello mushrooms, chopped fine Oil 30 g pistachio, chopped 250 g lean pork mince 30 g raisins 30 g nibbed almonds 1 fresh or dried date, chopped 1 egg 60 g bread crumbs 1 level tea spoon ginger powder 1 level tea spoon cinnamon powder Ge…
Recipe
Omelette soufflée (diplosphoungaton) Serves 8 6 eggs split 50 g ground hazelnuts 50 g ground almonds 100 g liquid honey 200 ml white wine Black pepper Oil Pinch of saffron Dried rose petals Heat the wine and honey together and boil briefly to reduce, add saffron and rose petals and cool. Whip egg yolks to full creamy texture; add 2 tablespoons of the syrup. Whip egg whites to soft peaks. Gently add ground nuts to yolks and blend one part of the w…
Recipe
The pickle 500 ml white wine vinegar 250 g liquid honey Bay leaf 2 cm fresh ginger A few peppercorns Bring the ingredients to a gentle boil and skim. Cool completely. The vegetables Radish, cucumber, spring onion, purple sprouting broccoli Prepare the vegetables in small even pieces: cut the radish into quarters; cut the cucumber lengthways, deseed, and slice into chunks; trim and cut the dark leaf from the spring onion and cut partly through the…
Recipe
The bouillon 1 litre good rich fish stock (made with fish bones, vegetables, and crustacean shells such as prawns or lobster) 150 g local white fish meat 200 g mixed vegetables (celery, onion, fennel, parsley stalks) 30 g garlic chopped roughly 60 g fresh ginger chopped roughly One good handful pepper corns One 6 cm cinnamon stick 2 egg whites Saffron for colour and flavour Red Boat fish sauce to taste Place the vegetables, fish meat, ginger and …
Garum, Fish Blood Taboos in the Judaeo-Christian World and the Evolving Nature of Ancient Fish Sauce
The consumption of a fermented fish sauce appears as a fundamental part of Roman and Greek cuisine at every level of society and, in terms of amphora distribution, it was popular and widely consumed in every region of the empire. In the late Roman period, the fish sauces that were available appear to have subtly evolved in ways that reflect different attitudes to the consumption of fish blood. Sauces fermented using indigenous digestive enzymes f…
History (5 works) · Art (4 works) · Biology (4 works) · Computer Science (4 works) · Fish (4 works) · Fishery (4 works) · Recipe (4 works) · Ancient history (3 works) · Archaeology (3 works) · Ancient Mediterranean Archaeology and History (2 works)