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"A well-written, detailed, and insightful study on fermented fish sauce production and trade in the ancient classical world. Grainger combines her training as an historian and archaeologist along with her experience as a food historian and chef to provide a unique blend of expertise. She challenges some existing interpretations and assumptions about garum (e.g. that garum tasted rotten or bad) and suggests new ways to address the topic.[...]Lastly, while it is primarily written for an academic audience, I would also recommend the book as a good read for anyone with an interest in ancient foodways." - Andrea Yankowski, Ethnoarchaeology

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