Kathryn Gannon

Sally Grainger walks us through her experimentations with garum and how to differentiate ancient sauces (including rare Mediterranean survivals, namely colatura de alici and pissalat) from the modern forms in the east.

Origins of bread have been associated with the development of farming communities that cultivated and domesticated cereals in the Fertile Crescent 10,000 years ago. However, recent discoveries show that bread was not a product of farming, but perhaps something which fueled it.

Sally Grainger answers questions about The Story of Garum: Roman Fish Sauce in a Modern Context

Explore the foods and, especially, the fermented foods of ancient Mesopotamia. A look at ancient recipes, royal inscriptions, administrative records, archaeological remains, artistic works, and more on our culinary tour through the famous “land between the rivers."