Agreed but to use a modern analogy, while there are thousands of variants of kimchi, none of them taste like sauerkraut.
Lots of seemingly minor details can make a big difference in cooking. From the Asian sauces for example I know it even makes a difference what fish species is used. It's possible that there are fish sauces out on the market that are similar or even essentially the same as variants that were used in Ancient Rome but we don't know this.
Lots of seemingly minor details can make a big difference in cooking. From the Asian sauces for example I know it even makes a difference what fish species is used. It's possible that there are fish sauces out on the market that are similar or even essentially the same as variants that were used in Ancient Rome but we don't know this.