The popularity of this sauce is partly explained french cuisine by the fact that at that time extra

History has brought to our days is very little information about the gastronomy of the Iberian Peninsula before the arrival of the Romans. Were some mention of cooking prehistoric times in the form of remnants of sketches, which depict scenes hunters cooking food meat animals represented in the mural painting of the cave of Altamira (Altamira) and excavations at Atapuerca Mountains (Atapuerca). It is possible that in the Pre-Roman era have been used for cooking fats of animal origin, as any information on the use of vegetable oils available.
Comes from the Mediterranean invaders later periods mainly focused on the extraction of precious metals, leaving a virtually undeveloped infrastructure for food exports.
We also know that with the arrival of new civilizations of early Greek origin - the Phoenicians and Carthaginians, on the peninsula appeared dishes containing olives and grapes (although massively began to cultivate the latter french cuisine only in Roman times). The Greeks considered the author of the famous "Garo ( garo ) - the sauce with chunks of fermented (leavened salt) fish, which the creators called "Garos (γάρον), and the Romans dubbed "garum ( garum ). This seasoning is appreciated first in Athens, french cuisine and later - in imperial french cuisine Rome, was the main ingredient of the first centuries of our era.
This sauce is a mixture of salted fish, wine, vinegar, blood, pepper, oil or water, used as a spice for makeready other dishes. Garo, who had a brackish taste, and ranked among the aphrodisiac, was one of the most expensive meals of his time and was available only to representatives of the richest segments of the population. Garum dominated the various recipes french cuisine of the era, no coincidence french cuisine Roman cookery french cuisine Mark Gavy Apitsy (Marco Gavio Apicio) often refers to this kind of sauce in his book De re coquinaria . In addition to using the sauce as a condiment or accompanying dishes Garos often used in the cosmetic industry and in medicine.
The popularity of this sauce is partly explained french cuisine by the fact that at that time extracted a lot of fish and other "seafood", formed the "basis" dishes. Curiously, the image of fish are often found on betiyskih (Andalusian) french cuisine coins of the era.
One of the biggest factors - Manufacturers sauce garum ( garum hispanum ) and pickles ( salazones ) located in Spain in the Roman town of Bael Claudia (Baelo Claudia) on the territory of Cadiz (Cádiz) french cuisine and was called "Garum Tarifanus ( Garum Tarifanus ). Many recipes Garuma described in papers Katsiana Baso (Casiano Baso). The popularity of the sauce came to naught during the decline of Rome.
Currently in Spain available for viewing a few surviving Roman factories specializing in the manufacture of the Garos, located in the municipality of Tarifa (Tarifa), in Karteyya (Carteia) and in the municipality of San Roque (San Roque), in Cadiz (Cádiz), where near the local beach can be placed into the ground to contemplate large amphorae, which were prepared prestigious sauce for export to other provinces of the Roman Empire.
In Malaga and other cities of the Costa del Sol (Costa del Sol) also are a lot of former factories - manufacturers of the Garos. Among the best-preserved centers of production garum, it is worth noting Alkasabilya factor in the street (calle Alcazabilla), located in the vicinity of the Roman Theatre in Malaga (Teatro french cuisine Romano de Málaga). In addition, the excellent preserved ancient french cuisine trading post under the building Rector of the local university (Rectorado de la Universidad) and the Museum of the Carmen Thyssen-Bornemisza Museum (Museo Carmen Thyssen-Bornemisza). Remains of similar french cuisine productions were also discovered during the construction of the metro in Malaga. The study of the past has given reason to believe that the main "fish" ingredients in the preparation of the Garos were anchovies (boquerón), sardines (sardina), horse mackerel (jurel), mackerel french cuisine (caballa), french cuisine halibut (rodaballo) and red tuna (atún rojo).
On the islands of the Balearic archipelago (particularly in Menorca and Majorca) produced Garo delivered directly to Rome. In addition, a number of factors that produced garum, was found in Higia (Gigia), which is located on the site of modern Gijón (Gijón).
One of the first cultures of the Iberian peninsula was a culture of Tartessos (Tartessos) - a state based tartessiytsami (according to different versions, it could be the Etruscan tribes from Asia Minor or the local tribes and turdulov turdetanov) who had close cultural ties with Phoenician colonists from Cadiz. Tartessos culture existed on the territory of present-day southern Spain, in the valley of the Guadalquivir (valle del Guadalquivir) eponymous river. Capital of the state could be tartessiytsev mountains