François Chollet on Twitter: "It's pretty weird how fermented fish sauce did not become a popular ingredient in traditional European cuisines, unlike in many parts of Asia, even though it was an essential condiment throughout the Roman Empire. Somehow it got lost after the Fall"

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1. François Chollet‏Verified account @fchollet 21 Nov 2020
  (possibly because it wasn't usually produced locally and its distribution relied on a network of trade routes which collapsed)
  
  2 replies 2 retweets 30 likes
  
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1. ‏ @gualteryo 21 Nov 2020
  Replying to @fchollet
  
  Some folks tried to sell a modern garum in south Spain in the 2000s but didn't work.
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1. christian clark‏ @musicofthecubes 21 Nov 2020
  Replying to @fchollet
  
  Ketchup actually evolved out of a British fish sauce (an idea they stole from their experiences in Asia)
  
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1. Ben‏ @dragon4lunch 21 Nov 2020
  Replying to @fchollet
  
  These are the kind of random and unusual thoughts I like peppered in my feed.
  
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1. Pedro Paulo‏ @pedrovc 21 Nov 2020
  Replying to @fchollet
  
  First time I heard of it was thanks to @TastingHistory1 's Garum video.https://youtu.be/5S7Bb0Qg-oE
  
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1. laurent oget‏ @laurentoget 21 Nov 2020
  Replying to @fchollet
  
  worcestershire sauce is made with anchovies and it is pretty popular, in the UK at least
  
  7 likes
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1. Arseny Khakhalin‏ @ampanmdagaba 21 Nov 2020
  Replying to @fchollet
  
  Apparently hing (Asafoetida) as well: was used by Romans, totally fell out of use in Europe; a key ingredient in India. And fish sauce fits with European cuisine so well! I've just cooked Russian-style fish soup (ukha) today, and it got _so much better_ with a bit of Thai sauce!
  
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1. 司徒‏ @szetoinsitu 22 Nov 2020
  Replying to @fchollet
  
  A rejection of Roman garum?
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