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.
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