Garum was a favourite condimentof the Romans. It was made made from the fermented blood and innards of selected fish and was produced across the empire to meet the wide demand. Luckily, ancient sources describe the different types of garum and how it was made. The written sources are complemented by evidence from Pompeii, and it appears to have been a very lucrative trade. Salt was also a significant contributor to the Roman economy, and was vital to the preservation of foodstuffs including meat, dairy and fish.
James Bromwich will discuss the French garum and salti ndustries, and particularly that of the Atlantic coast during the Late Iron Age and Roman periods. James is the author of two specialist guides to the Roman archaeology of France, The Roman Remains of Southern France and The Roman Remains of Northern and Eastern France.