liquamen

Borrowed from Latin liquamen.

liquamen (uncountable)

1. (historical) A fish sauce used in Ancient Rome.
   • 2018, Betty Wason, Cooks, Gluttons and Gourmets: A History of Cookery:

     The kitchen maid would lay out the ingredients: bunches of herbs, a jar of cuminseeds, the bearded leeks, garlic, the honey jar, the olive-oil cruet—and, of course, the liquamen.

• garum

Derived from liquō (“I melt, liquefy”) +‎ -men (noun-forming suffix).

• (Classical Latin) IPA^(key): [lɪˈkʷaː.mɛn]
• (modern Italianate Ecclesiastical) IPA^(key): [liˈkʷaː.men]

liquāmen n (genitive liquāminis); third declension

1. liquid mixture
2. fish sauce

Third-declension noun (neuter, imparisyllabic non-i-stem).

• liquamentum

• Italian: liquame

• garum

• “liquamen”, in Charlton T. Lewis and Charles Short (1879), A Latin Dictionary, Oxford: Clarendon Press
• "liquamen", in Charles du Fresne du Cange’s Glossarium Mediæ et Infimæ Latinitatis (augmented edition with additions by D. P. Carpenterius, Adelungius and others, edited by Léopold Favre, 1883–1887)
• “liquamen”, in Gaffiot, Félix (1934), Dictionnaire illustré latin-français, Hachette.