Garum and salsamenta : production and commerce in materia medica
Author(s)
Bibliographic Information
Garum and salsamenta : production and commerce in materia medica
(Studies in ancient medicine, v. 3)
E.J. Brill, 1991
Available at 4 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references (p. [201]-213) and index
Description and Table of Contents
Description
Fermented fish products fulfilled multiple functions in Graeco-Roman society. They were a source of nutrition, a medicine with both dietetic and therapeutic value, and a commodity of trade. Their production and commerce provided employment, even wealth, for many individuals in the western and eastern provinces of the Roman Empire.
The work defines ancient salt-fish products and clarifies their relationship with modern counterparts. Following discussion of the perceived and actual utility of these products in human and veterinary medicine, the author, employing literary, archaeological, epigraphical, papyrological, and numismatic evidence, provides a province- by-province survey of the areas which produced and exported them. The book closes with a discussion of the social status of those involved in their manufacture and trade, the methods used to market them and their fate in the post- classical period.
This study explores an important facet of the Roman economy having continuity with the modern world.
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