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The legacy of Ampurias in modern L'Escala. Anchovies, the living tradition of salted fish from Antiquity
Gonzalez Bermudez, R. (2015). The legacy of Ampurias in modern L'Escala. Anchovies, the living tradition of salted fish from Antiquity, in: Themudo Barata, F. et al. (Ed.) Heritages and Memories from the Sea. 1st International Conference of the UNESCO Chair in Intangible Heritage and Traditional Know-How: Linking Heritage 14-16 January 2015. Évora. Portugal. Conference Proceedings. pp. 40-46
In: Themudo Barata, F.; Magalhães Rocha, J. (Ed.) (2015). Heritages and Memories from the Sea. 1st International Conference of the UNESCO Chair in Intangible Heritage and Traditional Know-How: Linking Heritage 14-16 January 2015. Évora. Portugal. Conference Proceedings. Electronic edition 2015. UNESCO/UniTwin/Universidade de Evora: Evora. ISBN 978-989-99442-0-6. 228 pp., more

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Document type: Conference paper

Keywords
    Engraulis encrasicolus (Linnaeus, 1758) [WoRMS]; Marine
Author keywords
    Ampurias, Greeks, Phocaeans, anchovy, salted fish, garum, cetaria, Alfolí de la Sal, Mediterranean diet

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  • Gonzalez Bermudez, R.

Abstract
    The harsh and rocky nature of the so-called Costa Brava provides a suitable habitat for many species, especially bluefish such as sardines and anchovies. The Greeks founded Ampurias around 600 BC; the Romans installed a camp nearby in the 2nd century BC, then built a new city and eventually unified the entire area under Augustus around the turn of the era: probably the former, and definitely the latter, were producing salted fish in the region. The fishing and fish-salting traditions were kept over the centuries, spurring the development of the present-day village of L’Escala (“port” in Latin) as a fishing settlement in the 16th century. The construction of a salt warehouse in the 17th century and the royal monopoly of this indispensable good gave some prominence to the village. Today, this intangible heritage lives on in its fine anchovies.

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