The ancient art of making Roman garum, Pt. 1.

Updated for the contemporary kitchen.

For the last four years, I’ve been researching and writing a book about the anthropology and archaeology of food—The Lost Supper: Searching for the Future of Food in the Flavors of the Past. It’s a deep dive into what the past of food can tell us about what we’ll be eating in the future, an especially important subject I think, given the precipitous dec…