Published on
08:34 GMT
How was Rome’s most iconic fish sauce made? Scientists decode 2,000-year-old DNA to reconstruct garum
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. The breakthrough reveals that European sardines were a …
Source:
The Economic Times
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