What was garum? We know that it was a highly prized fish sauce that was present on the tables of the wealthy and the gourmets of ancient Rome. But sources disagree on how garum was prepared, and they often tend to confuse it or assimilate it with the similar condiments liquamen and muria. Through an analysis of literary texts, medical treatises and cooking manuals from antiquity, this book reconstructs the complex history of this mysterious sauce, which, in its possible variants--such as the rendering of Cetara anchovies--seems to be enjoying a renewed popularity today in different gastronomical contexts.