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Diane Publishing Books
Pure Ketchup: A History of America’s National Condiment, with Recipes
Andrew F. Smith (au). This entertaining, authoritative book debunks widely espoused fables about the origins of ketchup & provides a carefully researched, scrupulously documented basis for future work on ketchup’s history & cookery. Recalls 18th-cent. British recipes that fashion ketchup from kidney beans, mushrooms, anchovies, & walnuts. Documents the adoption & adaptation of these early recipes by Amer. colonists. Reviews the debate about the spelling of the word (catchup, catsup, or ketchup?) & chronicles milestones in ketchup history, including the rise of tomato-based ketchup, the proliferation of commercial ketchup after the Civil War, the recent renaissance in homemade ketchup, the spread of “designer” ketchups, & the current challenge posed by salsa.
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