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35-642: Manilva's strategic position, close to the entrance to the Mediterranean, has resulted in a long history of settlement in the area going back to the Stone Age. In recent years traces of these early settlers have been found in caves in the Sierra Utrera, a ridge of limestone which runs behind the town. There is also a historically important Bronze Age hill fort which is currently the subject of a programme of excavations by experts from across Europe. It

70-441: A British scholar of Islamic history, has written that there are two types of murri, "the more usual made from barley flour, and the other from fish." He further explains: There has been much confusion over the exact nature of murri , the prevalent view being that it derived from the roman garum , a fish preparation. In fact the most common form to which the recipes refer is murri naqi made from cereal grain. The recipe for murrī

105-446: A busy schedule of partying and celebrations. 36°23′N 5°15′W  /  36.383°N 5.250°W  / 36.383; -5.250 Garum Garum is a fermented fish sauce that was used as a condiment in the cuisines of Phoenicia , ancient Greece , Rome , Carthage and later Byzantium . Liquamen is a similar preparation, and at times they were synonymous. Although garum enjoyed its greatest popularity in

140-433: A dough, then wrapping the dough in fig leaves which are left to sit for 40 days. During this time a variety of different surface molds, bacteria, yeasts, and microorganisms ferment within the dough cake. The dough is then left to dry, ground and mixed with water, salt, and usually additional flour. It is then left to ferment for another 40 days in a warm place. The resulting dark mahoghany brown paste, mixed with water to form

175-419: A friend on keeping up amorous advances to a girl who had indulged in six helpings of it. The biological anthropologist Piers Mitchell suggests that garum may have helped spread fish tapeworms across Europe. Garum was also employed as a medicine. It was thought to be one of the best cures for many ailments, including dog bites, dysentery, and ulcers, and to ease chronic diarrhea and treat constipation. Garum

210-636: A large garum factory at Gades (Cadiz) and at Málaga under the Picasso museum . Garum was a major export product from Hispania to Rome, and gained the towns a certain amount of prestige. The garum of Lusitania (in present-day Portugal) was also highly prized in Rome, and was shipped directly from the harbour of Lacobriga ( Lagos ). A former Roman garum factory can be visited in the Baixa area of central Lisbon . Fossae Marianae in southern Gaul , located on

245-468: A liquid, is murrī. A fast method for preparing murrī is to mix 2 parts barley flour to one part salt and make a loaf that is baked in the oven until hard and then pounded into crumbs to soak in water for a day and a night. This mixture, known as the first murri, is then strained and set aside. Then, raisins , carob , dill , fennel , nigella , sesame , anis , mace , citron leaf, and pine seed milk are boiled with water and strained. The second murri

280-459: A simpler dish. Garum appears in many recipes featured in the Roman cookbook Apicius . For example, Apicius (8.6.2–3) gives a recipe for lamb stew, calling for the meat to be cooked with onion and coriander , pepper, lovage , cumin , liquamen , oil, and wine , then thickened with flour. The same cookbook mentions garum being used as fish stock to flavor chopped mallow leaves fried in

315-623: A skillet. In the 1st century AD, liquamen was a sauce distinct from garum , as indicated throughout the Corpus Inscriptionum Latinarum IV. By the 5th century or earlier, however, liquamen had come to refer to garum . The available evidence suggests that the sauce was typically made by crushing the innards of (fatty) pelagic fishes , particularly anchovies , but also sprats , sardines , mackerel , or tuna , and then fermenting them in brine . In most surviving tituli picti inscribed on amphorae, where

350-701: A very busy calendar of ferias and fiestas either religious, traditional or modern. Starting off with the Three Kings cavalcade on 5 January, then the raucous fun of Carnival around the beginning of Lent ; the solemn devotion of the Semana Santa processions during Easter; the Manilva International Festival, around the end of May, during which the municipality's international community takes the opportunity to show off its varying culture, cuisine and traditions; Saint John's Eve during

385-706: Is believed to be the ancestor of the fermented anchovy sauce colatura di alici , still produced in Campania , Italy, as well as the fermented anchovy and sardine paste pissalat in the Nice region, France. Worcestershire sauce is a savory sauce based upon fermented anchovies and other ingredients. Ketchup , originally a savory fish sauce that contained neither sugar nor tomatoes, shared its basic ingredients, culinary functions and popularity with garum. Murri (condiment) Murrī or almorí (in Andalusia)

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420-462: Is similar to treacle . Kitab Wasf also describes a "Byzantine murri", but it is made with toasted bread instead of spoiled bread and includes caramelized honey. The authors of some Arabic lexicographical wrote that murri may be a word of foreign origin, and based on this, some modern scholars have speculated that the word could be derived from the Greek halmyris ('a salty thing' and source for

455-400: Is unknown whether the technique or culinary use of a fermented sauce is of Greek origin. Perry writes that murri may represent "the Greek idea of a salty liquid seasoning as interpreted in the basically Persianized—and fish poor—Near Eastern environment," but cautions that this interpretation has some problems, including recorded recipes of a distinct "Byzantine murri". David Waines,

490-567: The Summer solstice with its pagan tradition of Bonfires of Saint John , fireworks and partying till dawn; the fishermen's celebration of their patron, the Virgen del Carmen in mid-July, and then rounding off the summer with the Vendimia, in the first weekend of September, a festival celebrating Manilva's grape harvest. Throw into that a good smattering of Saints’ days and pilgrimages and you've got

525-578: The Elder and Isidore of Seville derive the Latin word garum from the Greek γάρος ( gáros ), a food named by Aristophanes , Sophocles , and Aeschylus . Garos may have been a type of fish, or a fish sauce similar to garum. Pliny stated that garum was made from fish intestines, with salt, creating a liquor, the garum, and the fish paste named (h)allec or allex (similar to bagoong , this paste

560-677: The Latin word for brine , salmuria ) and the condiment related to the Ancient Roman condiment garum (or garos in Greek). Although murri is not made with fish, the Arabic translation of Artemidorus ' Oneirocritica uses garos for murri . While calling this "a translator's 'bright idea'", Charles Perry , an expert in medieval Arab cuisine, notes that both condiments do share the traits of being fermented, salty liquid seasonings, but it

595-581: The Manilva exit to the A7 motorway , there are also literally hundreds of shops and office units available thanks to the construction boom of recent years. Like all Spanish towns and cities in Andalusia , Manilva has an annual Feria (festival) or fair, which in Manilva's case is held in the second week of August, to coincide with one of Spain's public holiday's , Ascension Day on 15 August. In fact Manilva has

630-506: The Marina and golf course were built, tourism has been added to this list, and in recent years Manilva has enjoyed the status of one of the Costa del Sol's fastest developing municipalities, with almost a trebling of the resident population in the last 10 years. Another area of development has been the business sector, with the establishment of an industrial estate just a few hundred metres from

665-607: The Roman Empire's cuisine, few production sites are known to have existed in the Eastern Mediterranean. In 2019 a small 1st-century factory was discovered near Ashkelon . A 2013 storm uncovered Neapolis, a major center of garum production, at Nabeul in Tunisia. Pliny the Elder spoke of a type of garum that Roman Jews may have used, as normal garum may not have contained exclusively kosher seafood. In

700-637: The Western Mediterranean and the Roman world , it was earlier used by the Greeks . The taste of garum is thought to be comparable to that of today's Asian fish sauces. Like modern fermented fish sauce and soy sauce , garum was a rich source of umami flavoring due to the presence of glutamates . It was used along with murri in medieval Byzantine and Arab cuisine to give a savory flavor to dishes. Murri may derive from garum. Pliny

735-511: The adoption of fish sauce in Vietnamese cuisine (called nước mắm there). Seneca , holding the old-fashioned line against the expensive craze, cautioned against it, even though his family was from Baetian Corduba : Do you not realize that garum sociorum , that expensive bloody mass of decayed fish, consumes the stomach with its salted putrefaction? A surviving fragment of Plato Comicus speaks of "putrid garum". Martial congratulates

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770-492: The feculence is made into allec . Garum was produced in various grades and consumed by all social classes. After the liquid was ladled off the top of the mixture, the remains of the fish, called allec , were used by the poorest classes to flavor their staple porridge or farinata . The finished product—the nobile garum of Martial 's epigram —was apparently mild and subtle in flavor. The best garum fetched extraordinarily high prices, and salt could be substituted for it in

805-455: The fish ingredient is shown, the fish is mackerel. Under the best conditions, the fermentation process took about 48 hours. The manufacture and export of garum was an element of the prosperity of coastal Greek emporia from the Ligurian coast of Gaul to the coast of Hispania Baetica , and perhaps an impetus for Roman penetration of these coastal regions. Although garum was a staple of

840-421: The flavor of a wide variety of dishes, including boiled veal and steamed mussels, even pear-and-honey soufflé . Diluted with water ( hydrogarum ) it was distributed to Roman legions . Pliny (d. 79) remarked in his Natural History that it could be diluted to the colour of honey wine and drunk. Garum had a social dimension that might be compared to that of garlic in some modern Western societies, or to

875-559: The present day. The Iraqi -style murri from the 10th century Kitab al-Tabikh by Ibn Sayyar al-Warraq and the 13th century Kitab Wasf al-Atima al-Mutada was made by wetting a combination of ground flatbread , barley flour ( budhaj flour) and salt and allowing it to ferment. The Maghrebi style of murri described in detail in Kitab Wasf is made only with barley flour, and flavored with carob , fennel stems, citron , pine nuts , mixed spices and bitter orange wood. The consistency

910-595: The ruins of Pompeii , jars were found containing kosher garum , suggesting an equal popularity among Jews there. Each port had its own traditional recipe, but by the time of Augustus , Romans considered the best to be garum from Cartagena and Gades in Baetica . This product was called garum sociorum , "garum of the allies". The ruins of a garum factory remain at the Baetian site of Baelo Claudia (in present-day Tarifa ) and Carteia ( San Roque ). Other sites are

945-410: The same manner; and they are seasoned in the sun, and frequently turned; and when they have been seasoned in the heat, the garum is thus taken from them. A small basket of close texture is laid in the vessel filled with the small fish already mentioned, and the garum will flow into the basket; and they take up what has been percolated through the basket, which is called liquamen; and the remainder of

980-522: The southern tip of present-day France, served as a distribution hub for Western Europe, including Gaul, Germania , and Roman Britain . Garum factories were also located in the province of Mauretania Tingitana (modern Morocco ), for example at Cotta and Lixus . Umbricius Scaurus' production of garum was key to the economy of Pompeii . The factories where garum was produced in Pompeii have not been uncovered, perhaps indicating that they lay outside

1015-559: The walls of the city. The production of garum created such unpleasant smells that factories were generally relegated to the outskirts of cities. In 2008, archaeologists used the residue from garum found in containers in Pompeii to confirm the August date of the eruption of Mount Vesuvius . The garum had been made entirely of bogues , fish that congregate in the summer months. When mixed with oenogarum (a popular wine -based Byzantine sauce), vinegar , black pepper , or oil , garum enhanced

1050-541: Was a byproduct of fish sauce production). A concentrated garum evaporated down to a thick paste with salt crystals was called muria; it would have been used to salt and flavor foods. The 10th-century Byzantine manual Geōponika (Agricultural Pursuits) includes the following recipe for liquamen : What is called liquamen is thus made: the intestines of fish are thrown into a vessel, and are salted; and small fish, especially atherinae , or small mullets, or maenae, or lycostomi, or any small fish, are all salted in

1085-552: Was a liquid condiment made using a fermented solid-state starter called budhaj that was made with barley flour or wheat flour, known from Maghrebi and Arab cuisines . Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac , and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others due to its high glutamates content and resultant umami flavor. There are two types of murri known from historical recipes that have survived into

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1120-462: Was during the Roman period, though, that the area first enjoyed prominence, as it was the site of a thriving fish processing industry, which exported products, including the highly prized Garum paste (a kind of “Gentleman’s Relish”) which was in much demand back in Rome. Remains of the factory, a villa and bathhouse can be found today in Castillo de la Duquesa, one of Manilva's coastal villages. It

1155-426: Was even used as an ingredient in cosmetics and for removal of unwanted hair and freckles. Garum remains of interest to food historians and chefs , and has been reintroduced into modern food preparation. In Cádiz , Spain, in 2017, one chef used its flavors for a fish salad recipe, after Spanish archaeologists found evidence of garum in amphorae recovered in the ruins of Pompeii , dating to 79 AD. Garum

1190-404: Was in the 16th century that the town of Manilva itself was founded, although a part of the neighbouring municipality of Casares, it gained its independence in 1795 and has grown ever since. For many years the chief industries were fishing, agriculture and viticulture. Manilva's vineyards are famous for their moscatel grapes , used for the production of raisins and fine wines. Since the 1970s, when

1225-460: Was mistranscribed with the fermenting stage omitted, in a 13th-century text Liber de Ferculis et Condimenti , where it was described as "salty water" elsewhere in the translation. Traditionally, murrī production was undertaken annually in households at the end of March and continued over a period of 90 days. The first step in the process involved creating a fermented starter called budhaj or budhaq. This entailed mixing water and raw barley to form

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