In this presentation, Sally Grainger will talk through her experimentations with garum and differentiate ancient sauces (including rare Mediterranean survivals, namely colatura de alici  and pissalat) from the modern forms in the east. She has authored several books, including Cooking Apicus: Roman Recipes for Today and her latest The Story of Garum: Fermented Fish Sauce and Salted Fish in the Ancient World.

On the 27th of November at 2 pm Center for Evolutionary Hologenomics will host an internal discussion session on the holobiont and hologenomics, with a presentation and discussion of the history and the controversy of the concepts and how to navigate it as a scientist.