Category: Cooking/Food/Wine Publisher: University of South Carolina Press
ISBN-10: 1570031398
Type: Non-Fiction
Pages: 242
Copyright: Sep 1 1996
This "is the only serious work I know on this ancient condiment, how it started, how it came to America, above all how it came to be Americanized, so much so that it is almost a national symbol of our food." –Karen Hess.
Excerpt
Popular stereotypes to the contrary, ketchup was not a American creation. In the beginning, ketchup was not thick, sweet or tomato-based. Early recipes published in Great Britain in the eighteenth century fashioned ketchup from kidney beans, mushrooms, anchovies and walnuts. British colonists in North America adopted and adapted these early recipes. On both sides of the Atlantic, non-tomato ketchup consumption expanded and reached its zenith during the latter part of the nineteenth century.
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