If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Rafael Tonon is an award-winning journalist, writer, curator, and researcher, covering food trends and the ...

You won't find much — if any — mention of garum, the fermented fish-based condiment, on the menus at the San Francisco restaurants Saison or Angler. But a few dribbles of this umami-rich elixir make ...

What would be on the menu for a banquet at the home of a rich Roman at the end of the first century A.D.? A dozen guests reclining on couches would wait for slaves to carry laden dishes to the table.