Foodstuffs for the Roman Legionary in the field

[Matthew Amt]

Interesting article, Magnus, but I think it sensationalizes a bit. I'd like to see an original citation about the smell of making garum, since one of my guys has made it several times and reports little smell at all. Perhaps it was the discarded waste products which were festering and stinking, after the garum was finished and shipped off. I do know that tanneries were pretty noxious, and generally had to be downwind of any nearby settlement.<br>
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Garum-making is NOT ROTTING. It's fermentation or pickling (I'm not sure of the exact chemistry). Ever drink beer? Comparable process, different ingredients. Mind you, I don't touch garum either, so I can sympathize, but let's stick to the facts and not get TOO carried away.<br>
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I understand that a couple modern garum equivalents are Asian nam pla (which was mentioned) or nuc mam (not to be confused with nuke mom, a housewife who uses the microwave a lot!).<br>
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Caius, can't help you with the tripod, unfortunately. The hunt is on for a regular source for paterae, one current possibility being Tony Feldon. Other decent ones have been gotten from Michael Simkins or from armorers such as Joe Piela.<br>
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Valete,<br>
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Matthew/Quintus, Legio XX <p></p><i></i>