Antik Kaynaklar Işığında Roma Balık Sosu: Garum/Liquamen (Roman Fish Sauce in the Light of Ancient Sources: Garum/Liquamen)

Aelianus, C. (2010). De Natura Animalium Libri Septemdecim (Fridericus Jacobs, trans.). Whitefish: Kessinger Publishing.

Amidenus, A. (1935). Libri medicinales I-IV (Alexander Olivieri, ed.). Berlin and Leipzig: Teubner.

Anthimus. (1996). De observatione ciborum: On the Observance of Foods (Mark Grant, trans.). London: Prospect Books.

Apicius. (1969). De re Coquinaria (Mary Ella Milham, trans.). Leipzig: Teubner.

Artemidorus. (2012). Oneirocritica (Daniel E. Harris-McCoy, trans.). Oxford: OUP Oxford.

Athenaeus. (1957-63) Deipnosophisticarum Epitome: Athenaeus (C. B. Gulick, trans.). London and New York: Loeb Classical Library.

Aurelianus, C. (1950). On Acute Diseases: And On Chronic Diseases (I. E. Drabkin, trans.). Chicago: University of Chicago Press.

Cato. (1934). De Agricultura: On Agriculture (W. D. Hooper & Harrison Boyd Ash, trans.). London: Loeb Classical Library.

Celsus, A. C. De Medicina (W. G. Spencer, trans.). London: Loeb Classical Library.

Columella, L. J. M. (1968). De Re Rustica (H. B. Ash, E. S. Forster & Edward H. Heffner, trans.). Cambridge: Cambridge University Press.

Corpus Inscriptionum Latinarum I-XVI, Leipzig-Berlin 1862-1943.

Galenus, A. (2005). De placitis Hippocratis et Platoni, libri I-V (Phillip De Lacy, ed.). Berlin: Akademie-Verlag.

Grenfell, B. P., & Hunt, A. S. (1898-). The Oxyrhynchus Papyri. London.

Herodotos. (1991). Historiae (Herodot Tarihi) (A. Erhat ve M. Ökmen, çev.). İstanbul: Remzi Kitapevi.

Homeros. (2008). Odysseia (A. Erhat, A. Kadir, çev.). İstanbul: Can Yayınları.

Horace. (2021). Satires II (K. Freudenburg, ed.). Cambridge: Cambridge University Press.

Isidorus. (2006). Origines: The Etymologies of Isidore of Seville (S. A. Barney, trans.). Cambridge: Cambridge University Press.

Manilius, M. (2012). Astronomica (Theodor Breiter, trans.). London: Wentworh Press.

Martialis. (1920). Epigrammata: Epigrams (C. A. Walter & M. A. Kerr, trans.). London: Loeb Classical Library.

Palladius. (2013). Opus Agriculturae (John G. Fitch, trans). London: Prospect Books.

Plato. (1977). Laches, Protagoras, Meno, Euthydemus (W. R. M. Lamb, trans.). London: Loeb Classical Library.

Plinius. (1958). Naturalis Historia (H. R. Rackham, trans.). London: Loeb Classical Library.

Pollux, I. (2015). Onomasticon. Andesite Press.

Quintilianus, M. F. (1922). Institutio Oratoria (E. Butler, trans.). London: Loeb Classical Library.

Seneca. (2017). Ad Lucilium Epistulae Morales, Vols. I-III (R. M. Gummere, trans.). London: Forgotten Books.

Strabon. (1949). Geographika: The Geography of Strabon (H.L. Jones, trans.). London and New York: Loeb Classical Library.

Tacitus, C. (1900). De Vita Iulii Agricolae (Henry Furneaux, ed.). Oxford: Clarendon Press.

Modern Kaynaklar

Alcock, J. P. (1990). Pisces in Britannia. The Eating and Portrayal of Fish in Roman Britain. Harlan Walker (Ed.), Fish: Food from the Waters. London: Prospect Books.

Alcock, J. P. (2006). Food in the Ancient World. London: Greenwood Press.

Aslan, E. (2015). Kekova Bölgesinde Bulunan Balık Sosu İşlikleri. CEDRUS, 3, 141-161.

Campbell, D. B. (2006). Roman Legionary Fortresses 27 BC-AD 378. Oxford: Osprey Publishing.

Carannante, A. (2019). The Last Garum of Pompeii: archaeozoological analyses on fish remain from the “Garum Shop” and related ecological inferences. International Journal of Osteoarchaeology, 29(3), 377-386.

Corcoran, T. (1963). Roman Fish Sauces. The Classical Journal, 58(5), 204-210.

Curtis, R. I. (1983). In Defense of Garum. The Classical Journal, 78(3), 232-240.

Curtis, R. I. (1984-86). Product Identification and Advertising on Roman Commercial Amphorae. Ancient Society, 15(17), 209-228.

Curtis, R. I. (1991). Garum and Salsamenta: Production and Commerce in Materia Medica. Leiden: Brill.

Curtis, R. I. (2009). Umamni and the Food of Classical Antiquity. The American Journal of Clinical Nutrition, 90(3), 712-718.

Dalby, A. (1997). Siren Feasts. A History of Food and Gastronomy in Greece. London and New York: Routledge.

Dalby, A. (2011). Geoponika: Farm Work- A Modern Translation of the Roman and Byzantine Farming Handbook. London: Prospect Books.

Dalby, A. (2013). Food in the Ancient World from A to Z. London and New York: Routledge.

Davies, R. W. (1971). The Roman Military Diet. Britannia, 2, 122-142.

Dean, L. M. (1990). Nutrition and preparation. R. E. Martin & G. J. Flick (Ed.), The Sea Food Indutry. New York: Van Nostrand Rainhold.

Downie, D. (2003). A Roman Anchovy’s Tale. Gastronomica, 3(2), 25-28.

Duff, A. M. (1928). Freedmen in the Early Roman Empire. Oxford: Clarendon Press.

Fournet, J. L. (2021). How late antique dipinti contribute to a better knowledge of amphora contents. Dario Bernal-Casasola, Michel Bonifay & Victoria Leitch (Ed.), Roman Amphora Contents Reflecting on the Maritime Trade of Foodstuffs in Antiquity. Oxford: Archaeopress Publishing.

Frank, T. (1936). On the Export Tax of Spanish Harbors. The American Journal of Philology, 57(1), 87-90.

Frank, T. (1940). Economic Survey of Ancient Rome. Baltimore: John Hopkins University Press.

Garnsey, P. (1999). Food and Society in Classical Antiquity. Cambridge: Cambridge University Press.

Grainger, S. (2021). The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World. London and New York: Routledge.

Grimal P., & Monod, T. (1952). Sur le veritable nature du 'garum'. Revue des Etudes Anciennes, 54, 27-38.

Haley, E. W. (1990). The Fish Sauce Trader L. Iunius Puteolanus. Zeitschrift für Papyrologie und Epigraphik, 80, 72-78.

Jardin, C. (1961). Garum et sauces de poisson de l'antiquite. Dans Rivista di Studi Liguri, 27, 70-96.

Kaufman, C. K. (2006). Cooking in Ancient Civilizations. London: Greenwood Press.

Klosee, P. (2014). The Essence of Gastronomy: Understanding the Flovor and Beverages. London and New York: Taylor and Francis Group.

Kurlansky, M. (2003). Salt: A World History. London: Penguin Books.

Lenger, D. S. (2008). Antikçağ’da Garum. Arkeoloji ve Sanat Dergisi, 129, 69-76.

Love, R.M. (1982). Basic facts about fish. A. Aitken, I.M. Mackie, J.H. Merritt & M.L. Windsor (Ed.), Fisheries & Food. Edinburgh: Ministry of Agriculture, Torry Research Station.

Michell, H. (1947). The Edict of Diocletian: A Study of Price Fixing in the Roman Empire. The Canadian Journal of Economics and Political Science/Revue Canadienne d’Economique et de Science Politique, 13(1), 1-12.

Nash, C. (2011). The History of Aquaculture. New Jersey: Wiley-Blackwell.

Nollé, J. (1993). Side Im Altertum: Geschichte undZeugnisse I: Inschriften Griechischer Städte aus Klaeinasien. Bonn: Habelt.

Paoli, U. (1975). Rome, Its People, Life and Customs. Harlow: Longman.

Pigott, G. M., & Tucker, B.W. (1990). Seafood effects of technology on nutrition. New York: Marcel Dekker Inc.

Powell, J. (2006). Ancient Fishing and Fish Processing in the Black Sea Region. American Journal of Archaeology, 110(3), 526-527.

Rostovtzeff, M. (1926). Social and Economic History of the Roman Empire. New York: Biblo and Tannen Publishers.

Rostovtzeff, M. (1957). The Social and Economic History of the Roman Empire. Oxford: Clarendon Press.

Senn, C. (1915). The Book of Sauces. Chicago: Applewood Books.

Sutherland, C. H. V. (1939). The Romans in Spain. Cambridge: Cambridge University Press.

Thompson, D. W. (1947). A Glossary of Greek Fishes. London: Oxford University Press.

Thompson, D. W. (1947). A Glossary of Greek Fishes. London: Oxford University Press.

Van Neer, W., & Uerpmann, M. (1998). Fish remains from the new excavations at Troy. H. Buitenhuis, L. Bartosiewicz & A.M. Choyke (Ed.), Archaeozoology of the Near East III. Proceedings of the third international symposium on the archaeozoology of the Southwestern Asia and adjacent areas. Groningen: ARC-Publication.

Von den Driesch, A. (1999). Archäozoologische Untersuchungen an Tierknochen aus dem dritten und ersten vorchristlichen Jahrtausend vom Besik-Yassıtepe, Westtürkei. Studia Troica, 9, 439-474.

Wilkins, J. (2000). The Boastful Chef: The Discourse of Food in Ancient Greek Comedy. Oxford and New York: Oxford University Press.