Pure Ketchup: A History of America's National Condiment with Recipes

For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushroom, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates about preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. In addition to the history of ketchup, the book also includes historical recipes.

Author: Andrew F. Smith
Publisher: University of South Carolina Press
Published: 01/14/2012
Pages: 242
Binding Type: Paperback
Weight: 0.87lbs
Size: 9.00h x 6.00w x 0.60d
ISBN13: 9781611170177
ISBN10: 1611170176
BISAC Categories:
- Cooking | History
- Cooking | Courses & Dishes | Sauces & Dressings
- Social Science | Popular Culture

About the Author

Andrew F. Smith teaches culinary history at the New School University in Manhattan and is the author of nineteen books, including Popped Culture: A Social History of Popcorn in America, The Tomato in America: Early History, Culture, and Cookery, and Eating History: Thirty Turning Points in the Making of American Cuisine.