Publication Date
Spring 2026
Presentation Length
15 minutes
College
College of Liberal Arts & Social Sciences
Department
Foreign Languages, Department of
Faculty Mentor
Professor Kate Holland
Presentation Type
Talk/Oral
Summary
This paper examines a condiment popular among the ancient Romans which might seem off-putting to modern people: the fermented fish sauce garum. A brief history of the garum as well as an analysis of its chemical composition are given, before the author describes his experiments with the sauce in his own kitchen, conducted in an attempt to determine its suitability for the modern palate.
Recommended Citation
Pritchett, Austin M., "Flos Gari: Experiments with the Flower of the Ancient Romans in a Modern Kitchen" (2026). SPARK Symposium Presentations. 865.
https://repository.belmont.edu/spark_presentations/865
