Word: liquamen
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Dates: during 2003-2003
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...Fermenting fish into a sauce dates back thousands of years: a similar sauce, known as garum or liquamen, was the most common seasoning in the Roman Empire. Southeast Asians still have the taste. Thais produce nam pla, Filipinos patis. In Vietnam, though, nuoc mam is more than just an important ingredient. "I can't cook without it," says Tran Cong, 33, chef of Le Tonkin restaurant in Hanoi. "Vietnamese food would turn into nothing without nuoc...
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