Garum, fonte de proteína dos romanos

Abstract

In this article, we aim to show the preliminary results of our doctoral research, whose main theme is the roman fish sauce, garum. Our proposal is to perform an overview on the last findings about garum history around the Mediterranean, with some emphasis to Hispania during the Principate. The goal is to offer a multidisciplinary study to establish connection through the immense amount of data produced on the subject in recent decades, challenging the persistent notion that garum was reserved for elites, presenting literary and archaeological evidence that can prove garum was a huge commercial phenomenon, a low-cost source of protein for the Roman people, packaged and dispatched for long distances, through a historical process whose effects can still be observed.