The Fermentation and Manufacturing Process of Ancient Roman Garum (Fish Sauce)

The Ancient Roman’s created a special fermented fish sauce called “garum”. Garum was highly valuable and in modern times accounting for inflation, garum would cost $1250.00 for 1 liter. Garum was made from nothing more than salt and decayed fish. The original preparation is unknown as the ancient recipes have been lost. The fishes organs and digestive fluids help in the fermentation process. The container which the garum is made in is left in the sun for a few days to allow the process to ferment as much as possible. The oily slush oozing from the fishes organs and digestive enzymes is the garum and it is loaded with nutrients and contains glutamate which triggers chemical receptors on the tongue to make the brain crave more of it. Glutamate is the primary ingredient/component in monosodium glutamate, commonly abbreviated as “MSG”, and is used by many chefs all over the world

The Belief of How Insects Spawned Within Europe During the 18th Century

It was primarily believed within Europe during the 18th century that insects were correlated with the devil, as anything not understood or relatively misunderstood during the period was explained as evil or demonic phenomena in nature powered by supernatural forces. Scientific knowledge was limited during the 18th century, therefore superstitious beliefs were commonplace throughout the whole of Europe. Europeans believed that insects spawned from the mud annually, because they could not explain why insects develop en masse and are only present for the warmer months of the year, with this hypothesis referred to as “spontaneous generation”. This theory was only laid to rest after the theory of spontaneous generation was challenged by several scientists including Italian physician Francesco Redi, who conducted experiments during the 17th century which demonstrated that maggots decaying upon meat arise from eggs laid by flies, not from the meat itself. During the 18th century, Italian priest and biologist Lazzaro Spallanzani conducted further experiments which refuted spontaneous generation, particularly for microorganisms