On: The Mystery of a Lost Roman Herb

[dekhn]

I remember looking at the ingredient list as a kid and wondering why in the world you would put fermented fish in a sauce.

Then I learned biology, in particular the molecular nature of umami, and it makes perfect sense.

[triplesec → dekhn]

Fish sauce of course is a Thai and far east staple!

[thekaleb → triplesec]

The book The History of Salt says that soy sauce originally started out as fermented fish sauce and that it and garum may have a common ancestor.

[Mikeb85 → thekaleb]

They were more than likely developed independently. Putting a bunch of fish in a container and adding salt seems pretty standard pre-refrigeration.

[jacobolus → thekaleb]

I recommend this lecture about the history of ketchup, which explains the relation to soy sauce: https://www.youtube.com/watch?v=9iYwUh1Hdho

[abakker → thekaleb]

Also the basis of Sambal sauces from Indonesia. I think thy may be shrimp based, though.