Garum (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Garum" in English language version.

refsWebsite

Global rank English rank

7books.google.com

3^rd place

6doi.org

2^nd place

3jstor.org

26^th place

20^th place

3web.archive.org

1^st place

2worldcat.org

5^th place

2nih.gov

4^th place

1haaretz.com

497^th place

371^st place

1salon.com

456^th place

300^th place

1loc.gov

70^th place

63^rd place

1ucpress.edu

4,246^th place

2,804^th place

1latimes.com

22^nd place

19^th place

1archive.org

6^th place

1coquinaria.nl

low place

1uchicago.edu

230^th place

214^th place

1ajcn.org

low place

1aadl.org

low place

1timesofisrael.com

571^st place

403^rd place

1express.co.uk

402^nd place

279^th place

1pompeiana.org

low place

1spain.info

low place

1millenniumbcp.pt

low place

1academia.edu

121^st place

142^nd place

1discovery.com

1,299^th place

903^rd place

1npr.org

92^nd place

72^nd place

1bbc.com

20^th place

30^th place

1pubpub.org

low place

aadl.org

cooks.aadl.org

Zaret, PM (2004) Liquamen and other fish sauces" Repast, 20 (4) : 3–4 and 8.

academia.edu

Trakadas, Athena (2005). "The Archaeological Evidence for Fish Processing in the Western Mediterranean". In Bekker-Nielsen, Tonnes (ed.). Ancient Fishing and Fish Processing in the Black Sea Region. Black Sea Studies 2. Vol. 110. Aarhus: Aarhus University Press. pp. 64–66.

ajcn.org

Curtis RI (2009) "Umami and the foods of classical antiquity" American Journal of Clinical Nutrition, 90 (3): 712S–718S. doi:10.3945/ajcn.2009.27462C

archive.org

Davidson, Alan; Saberi, Helen; McGee, Harold (2002). The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires. Ten Speed Press. pp. 358–360. ISBN 978-1-580-08417-8.

bbc.com

Valeri, Salvatore; Bika, Koldo (12 October 2017). "The ancient condiment that came back from the dead". BBC. Retrieved 14 October 2017.

books.google.com

Miles, Richard (2011). Carthage Must Be Destroyed: The Rise and Fall of an Ancient Civilization (1st American ed.). New York: Viking Press. ISBN 9780670022663. LCCN 2011004123.
Lewicka, Paulina (2011-08-25). Food and Foodways of Medieval Cairenes: Aspects of Life in an Islamic Metropolis of the Eastern Mediterranean. Brill. p. 296. ISBN 9789004194724.
Smith, Andrew F. (1998). "From Garum to Ketchup. A Spicy Tale of Two Fish Sauces". In Walker, Harlan (ed.). Fish: Food from the Waters. Oxford Symposium. pp. 299–306. ISBN 978-0-907325-89-5.
Curtis, Robert Irvin (1991). Garum and Salsamenta: Production and Commerce in Materia Medica. Brill. p. 22. ISBN 9789004377264.
Saberi, Helen, ed. (2011). "Roman fish sauce. An experiment in archaeology". Cured, Smoked, and Fermented: Proceedings of the Oxford Symposium on Food. Prospect Books, Oxford Symposium, 2011. p. 121. ISBN 9781903018859.
Grainger S (2006) "Towards an Authentic Roman Sauce" In: Pages 206–210, Richard Hosking (Ed.) Authenticity in the Kitchen, Proceedings of the Oxford Symposium on Food and Cookery, 2005. ISBN 9781903018477.
Jashemski WMF and Meyer FG (2002) The Natural History of Pompeii Cambridge University Press, page 274. ISBN 9780521800549.

coquinaria.nl

Muusers, Christianne. "Recipe for Garum or liquamen, the Roman fish sauce". Coquinaria. Retrieved 2017-10-11.

discovery.com

dsc.discovery.com

Lorenzi, Rossella (2017-05-10). "Fish Sauce Used to Date Pompeii Eruption". Discovery. Archived from the original on November 27, 2012.

doi.org

Downie, David (2003-05-01). "A Roman Anchovy's Tale". Gastronomica. 3 (2). University of California Press: 25–28. doi:10.1525/gfc.2003.3.2.25. ISSN 1529-3262.
Curtis RI (2009) "Umami and the foods of classical antiquity" American Journal of Clinical Nutrition, 90 (3): 712S–718S. doi:10.3945/ajcn.2009.27462C
Aquerreta, Yolanda; Astiasarán, Iciar; Bello, José (2002-01-01). "Use of exogenous enzymes to elaborate the Roman fish sauce 'garum'". Journal of the Science of Food and Agriculture. 82 (1): 107–112. doi:10.1002/jsfa.1013. ISSN 1097-0010.
Mitchell, Piers D. (2017). "Human parasites in the Roman World: health consequences of conquering an empire". Parasitology. 144 (1): 48–58. doi:10.1017/S0031182015001651. PMID 26741568.
Curtis, Robert I. (1984). "Salted Fish Products in Ancient Medicine". Journal of the History of Medicine and Allied Sciences. 39 (4): 430–445. doi:10.1093/jhmas/39.4.430. JSTOR 24633198. PMID 6389686.
Grainger, Sally (2021-01-21). Gannon, Kathryn (ed.). "The Story of Garum: Roman Fish Sauce in a Modern Context". Fermentology. NC State University Libraries. doi:10.52750/793108. Archived from the original on 2023-06-29. Retrieved 2023-07-03.

express.co.uk

Day, Joel (19 August 2021). "Archaeology breakthrough after storm uncovered lost ancient Roman city on Tunisian coast". Express.co.uk.

haaretz.com

Schuster, Ruth (December 16, 2019). "Ancient Roman Garum Factory Found in Israel, Suitably Far Away from Town". Haaretz. Retrieved February 7, 2021.

jstor.org

Origines 20.3.19; Corcoran, Thomas H. (1963). "Roman Fish Sauces". Classical Journal. 58 (5): 204–210. JSTOR 3295259, citing D'Arcy W. Thompson, A Glossary of Greek Fishes (London, 1947), p. 43.
Curtis, Robert I. (1983). "In Defense of Garum". The Classical Journal. 78 (3): 232–240. JSTOR 3297180.
Curtis, Robert I. (1984). "Salted Fish Products in Ancient Medicine". Journal of the History of Medicine and Allied Sciences. 39 (4): 430–445. doi:10.1093/jhmas/39.4.430. JSTOR 24633198. PMID 6389686.

latimes.com

Perry, Charles (October 31, 2001), "The Soy Sauce That Wasn't", Los Angeles Times, retrieved 12 January 2020

loc.gov

lccn.loc.gov

Miles, Richard (2011). Carthage Must Be Destroyed: The Rise and Fall of an Ancient Civilization (1st American ed.). New York: Viking Press. ISBN 9780670022663. LCCN 2011004123.

millenniumbcp.pt

ind.millenniumbcp.pt

Millennium bcp Foundation, Rua dos Correeiros 21 Fundação Millennium bcp—Núcleo Arqueológico

nih.gov

pubmed.ncbi.nlm.nih.gov

Mitchell, Piers D. (2017). "Human parasites in the Roman World: health consequences of conquering an empire". Parasitology. 144 (1): 48–58. doi:10.1017/S0031182015001651. PMID 26741568.
Curtis, Robert I. (1984). "Salted Fish Products in Ancient Medicine". Journal of the History of Medicine and Allied Sciences. 39 (4): 430–445. doi:10.1093/jhmas/39.4.430. JSTOR 24633198. PMID 6389686.

npr.org

Prichep, Deena (26 October 2013). "Fish Sauce: An Ancient Roman Condiment Rises Again". NPR. Retrieved 2 October 2016.

pompeiana.org

Harvey, Brian. "Graffiti from Pompeii". Archived from the original on 2016-03-03. Retrieved 2015-04-25. Herculaneum. Stamps on jars of garum. 2569: Kosher garum

pubpub.org

fermentology.pubpub.org

Grainger, Sally (2021-01-21). Gannon, Kathryn (ed.). "The Story of Garum: Roman Fish Sauce in a Modern Context". Fermentology. NC State University Libraries. doi:10.52750/793108. Archived from the original on 2023-06-29. Retrieved 2023-07-03.

salon.com

Stevens, Ashlie D. (February 7, 2021). "Garum, the Funky and Fishy Condiment that Rose and Fell with the Roman Empire". Salon. Retrieved February 8, 2021.

spain.info

"Gadir archaeological site". spain.info.

timesofisrael.com

Borschel-Dan, Amanda (16 December 2019). "Factory for Romans' favorite funky fish sauce discovered near Ashkelon". www.timesofisrael.com. Retrieved 2019-12-18.

uchicago.edu

penelope.uchicago.edu

Apicius, De Re Coquinaria (Book III, section VIII)

ucpress.edu

online.ucpress.edu

Downie, David (2003-05-01). "A Roman Anchovy's Tale". Gastronomica. 3 (2). University of California Press: 25–28. doi:10.1525/gfc.2003.3.2.25. ISSN 1529-3262.

web.archive.org

Harvey, Brian. "Graffiti from Pompeii". Archived from the original on 2016-03-03. Retrieved 2015-04-25. Herculaneum. Stamps on jars of garum. 2569: Kosher garum
Lorenzi, Rossella (2017-05-10). "Fish Sauce Used to Date Pompeii Eruption". Discovery. Archived from the original on November 27, 2012.
Grainger, Sally (2021-01-21). Gannon, Kathryn (ed.). "The Story of Garum: Roman Fish Sauce in a Modern Context". Fermentology. NC State University Libraries. doi:10.52750/793108. Archived from the original on 2023-06-29. Retrieved 2023-07-03.

worldcat.org

search.worldcat.org

Downie, David (2003-05-01). "A Roman Anchovy's Tale". Gastronomica. 3 (2). University of California Press: 25–28. doi:10.1525/gfc.2003.3.2.25. ISSN 1529-3262.
Aquerreta, Yolanda; Astiasarán, Iciar; Bello, José (2002-01-01). "Use of exogenous enzymes to elaborate the Roman fish sauce 'garum'". Journal of the Science of Food and Agriculture. 82 (1): 107–112. doi:10.1002/jsfa.1013. ISSN 1097-0010.