In ancient Rome, fine dining was an elaborate affair, with wealthy citizens enjoying multiple courses of exotic meats, shellfish, and delicacies seasoned with honey, spices, and garum, a pungent fish ...

Archaeologists have identified the fish used to make ‘garum,’ Rome’s favorite sauce, not by sight but by sequencing ancient DNA from fragmented bones found in a fish-salting vat in northwestern Spain.

Ancient Romans had a big appetite for a certain kind of fish sauce – and a new study is revealing exactly what went into it. Researcher Gonçalo Themudo published his findings in the journal Antiquity ...