Lecture: Who Are You Calling an Axis? | "For the Taste" Festival
Date:
Thursday (in 3 days)
September 3, 4:00 – 5:00 in the afternoon
© Makore Events 2025
A lecture on garum, fermented fish sauce, on September 3, 2026, at Goldmund Books, Second-Hand Bookshop, in Haifa. Without 2015/2016, with advance registration.
Wherever the Romans went, garum followed them: a fermented fish sauce that served as a substitute for salt, a dip for bread, and a basic seasoning for vegetable, fish, and meat dishes.
Garum, which was invented as early as in Assyria, was called tzir in the Mishnah. It was produced in the coastal cities of the Mediterranean and divided into three quality categories. Where did the kosher garum found in Pompeii originate?
Dr. Tova Dickstein, a researcher of biblical food and author of the book Root Journey, which inspired the television series The Promised Land’s Plate, recently broadcast on Kan 11, sets out on a journey following the fermented fish from which a culinary nectar was produced using exactly the same technique employed today in Asian kitchens.
The lecture is free of charge. Advance registration required.
On September 3, Talpiot Market invites you to the “For the Taste” Festival—a day of tastings, workshops, and encounters that will introduce you to the world of fermentation, beneficial bacteria, and the flavors created thanks to them!
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