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Garum, Galgant, Glutamat - Kleine Geschichte der Gewurze
b'Mit getrockneten Feigen und Honigwein m\\xe4stete der Patrizier und Feinschmecker Marcus Gavius Apicius seine Forellen - um ihre Leber fetter zu machen. Die Menschheit hat sich viel einfallen lassen, um den Geschmack von Speisen zu verfeinern. Autorin: Stefanie Schulte-Krude'