Authors' Note:
gigeria: Latin term for the delicacy 'cooked bird entrails'; forerunner of the old French term gisier, from which our use of gizzard is derived
garum: highly popular Roman sauce made from fermented fish intestines, used equivalently to our catsup
Gourmands in ancient Rome were notorious for their consumption of exotic (and in modern terms yukky) foods of all sorts.
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