Garum in the context of "Roman world"

Málaga (/ˈmæləɡə/ ; Spanish: [ˈmalaɣa] ) is a municipality and resort city of Spain, capital of the Province of Málaga, in the autonomous community of Andalusia. With a population of 592,346 in 2024, it is the 2nd-largest city in Andalusia and the 6th-largest in the country. It lies in Southern Iberia on the Costa del Sol ('Coast of the Sun') of the Mediterranean, primarily on the left bank of the Guadalhorce. The urban core originally developed in the space between the Gibralfaro Hill and the Guadalmedina.

Málaga's history spans about 2,800 years, making it one of the oldest continuously inhabited cities in Western Europe. According to most scholars, it was founded about 770 BC by the Phoenicians from Tyre as Malaka. From the 6th century BC the city was under the hegemony of Ancient Carthage, and from 218 BC, it was under Roman rule, economically prospering owing to garum production. In the 8th century, after a period of Visigothic and Byzantine rule, it was placed under Islamic rule. In 1487, the Crown of Castile gained control in the midst of the Granada War. In the 19th century, the city underwent a period of industrialisation followed by a decay in all socioeconomic parametres in the last third of the century.

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavour, texture, and visual appeal to a dish. Sauce is a French word probably from the post-classical Latin salsa, derived from the classical salsus 'salted'. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste, is mentioned in Rites of Zhou 20.

Sauces need a liquid component. Sauces are an essential element in cuisines all over the world.

Fish sauce is a liquid condiment made from fish or krill that have been coated in salt and fermented for up to two years. It is used as a staple seasoning in East Asian cuisine and Southeast Asian cuisine, particularly Myanmar, Cambodia, Laos, Philippines, Thailand, and Vietnam. Some garum-related fish sauces have been used in the West since the Roman times.

Due to its ability to add a savory umami flavor to dishes, it has been embraced globally by chefs and home cooks. The umami flavor in fish sauce is due to its glutamate content.