Though the Boston Mycology team has worked hard to craft a variety of recipes using a range of cuisines and cooking techniques, often the best inspiration comes from long-lost practices that dwindled in popularity due to extenuating circumstances. A more famous examples from history is garum, a fermented fish sauce popular in Roman, Carthaginian, and even Phoenician cuisines that fall out of fashion in the traditional sense but has seen revivals on a similarly global scale in