Pure Ketchup: A History of America's National Condiment With Recipes - Softcover

Smith, Andrew F.

Softcover

ISBN 10: 1611170176 ISBN 13: 9781611170177

Publisher: University of South Carolina Press, 2011

Synopsis

Everything there is know about America's favorite sauce

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.

About this title

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.

From the Back Cover

Everything there is know about America's favorite sauce

From the Inside Flap

Everything there is know about America's favorite sauce

Edition details

• Publisher: University of South Carolina Press
• Publication date: 2011
• Language: English
• ISBN 10: 1611170176
• ISBN 13: 9781611170177
• Binding: Paperback
• Number of pages: 242