虾油，鱼露，Garum

Garum: http://penelope.uchicago.edu/~grout/encyclopaedia_romana/wine/garum.html
http://www.geocities.com/Athens/Ithaca/8337/c_garum.html

第五味觉： http://web.my8d.net/tmgma/new_page_11.htm

From "Medieval cuisine of the Islamic World"——

This ancient Roman-Berber recipe is attributed to Apicius, whose life straddled the first century B.C.E. and the first century C.E. "Chicken in the Numidian fashion" -- ... -- is not so very different from the barida of chicken created by Iraqi gastronomes in the early ninth century, many recipes from which are associated with the Abbasid caliphs. The ingredients are practically the same: ... The difference is that the Islamic dish has murri, another salty fermented condiment, in place of garum. -pp22

The medieval kitchen used condiments whose flavor is yet distantly imaginable to us, such as murri (similar to soy sauce), kamakh (a sort of cheese spread), and bunn (analogous to the thick paste from which soy sauce is pressed.) These condiments were essential in cooking, above all in Baghdad during the tenth century, but also in Andalusia and Egypt, where we know of their use only from the thirteenth century. ... murri or kamakh, which are based on the long and involved fermentatin of cereals or salted fish.

These condiments seem to have been comparable to East Asian sauces such as Chinese soy sauce and Vietnamese nuoc mam, themselves recreations, using modern food technologies, of ancient artisanal products. Preservation by salting or brining was widespread throughout the medieval world. The sauces mentioned by Apicius, garum and liquamen, were for centuries considered indispensable in Greco-Roman cooking. Garum was obtained by marinating fish intestines; murri (in one of it several versions) by marinating small dried fish (sir) in salt, aromatic herbs, must, and wine; and modern nuoc mam by marinating salted fresh anchovies. -pp 54