Taras Grescoe

 

Taras Grescoe is the author of Bottomfeeder, Straphanger, Shanghai Grand and four other nonfiction books. He is a contributor to the New York Times, the Wall Street Journal and the Guardian. His next book, The Lost Supper: Why the Future of Food Lies in the Past, will be published in 2023.

Top Spanish chefs have endorsed garum as a fishy sauce with deep roots in Spanish and Roman history.

Culinary Detectives Try to Recover the Formula for a Deliciously Fishy Roman Condiment

From Pompeii to modern laboratories, scholars are working to recreate garum, a sauce made from decaying fish that delighted ancient Rome

Page 1 of 1