Pure Ketchup: A History of America's National Condiment, with Recipes
When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great story: exotic and mysterious beginnings, unusual and colorful characters, evil adulterators and contaminators, strong-willed commercial competitors, high-minded government regulators, and, finally, a relentless quest for a global market. From his large store of historical ketchup recipes, Smith offers a representative sampling of the appetizing, the intriguing, and the outlandish. Reflecting the diversity of the condiment's myriad incarnations, the volume includes recipes for more than 110 ketchup varieties made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
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Contents
INTRODUCING KETCHUP AND ITS POLYGLOT PARENTAGE
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3 |
THE RISE AND DEMise of Homemade Ketchup
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12 |
THE COMMERCIALIZation of KetchUP
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33 |
THE QUEST FOR PURE KETCHUP
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59 |
THE BENZOATE WAR
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77 |
KETCHUP REVOLUTIONS
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119 |
KETCHUP TODAY AND TOMORROW
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135 |
HISTORICAL KETCHUP RECIPES
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147 |
Grape Ketchup
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162 |
Herring Ketchup
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163 |
Ketchup to Keep Twenty Years
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164 |
Lemon Ketchup
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165 |
Lobster Ketchup
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167 |
Mum or Old Beer Ketchup
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168 |
Mussel Ketchup
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175 |
Peach Ketchup
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177 |
Camp Ketchup
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153 |
Catsup Cream Dressing
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154 |
Cockle Ketchup
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155 |
Compound or Cooks Ketchup
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156 |
Cucumber Ketchup
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157 |
Currant Ketchup
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158 |
Damson Ketchup
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159 |
English Ketchup
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160 |
Gooseberry Ketchup
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161 |
Other editions - View all
Pure Ketchup: A History of America's National Condiment, with Recipes Andrew F. Smith No preview available - 2012 |
Common terms and phrases
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