10 Ancient Foods Still Enjoyed Around The World Today

9. The Harvest of the Sea: Fish Sauce (over 2,500 years)

Fish sauce, a pungent condiment made from fermented fish, has been a staple in Southeast Asian cuisine for centuries. Its origins can be traced back to ancient Rome, where a similar sauce called garum was used to flavor dishes. In Southeast Asia, fish sauce is made by fermenting fish with salt, resulting in a liquid that is rich in umami, the savory taste that enhances the flavor of foods. It is an essential ingredient in many traditional dishes, from Vietnamese pho to Thai pad thai. Fish sauce's enduring popularity lies in its ability to add depth and complexity to dishes, making it a beloved condiment in kitchens worldwide. Its rich history and cultural significance reflect the ancient art of fermentation and the enduring appeal of umami flavors that continue to captivate palates today.