An ancient 2nd-century AD Roman pottery garum bottle featuring a remarkable archaeological artifact with historical and culinary significance. Garum was a fermented fish sauce widely used in Roman cuisine, and these bottles were designed to store and dispense it. The presence of such a bottle offers insights into the culinary practices and dietary habits of the Roman period. Garum was a staple condiment in ancient Rome, and these bottles were an essential part of Roman kitchens.
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