Pure Ketchup: A History of America's National Condiment by Andrew F. Smith
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- ISBN 10 1560989939
- ISBN 13 9781560989936
- Published Mar 17 2001
- Format Paperback
- Page Count 242
- Language English
- Publisher Smithsonian Books
Publishers Text
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 mushrooms, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 110 historical recipes.Other cookbooks by this author
- American Tuna: The Rise and Fall of an Improbable Food
- American Tuna: The Rise and Fall of an Improbable Food (California Studies in Food and Culture Book 37)
- American Tuna: The Rise and Fall of an Improbable Food
- Drinking History: Fifteen Turning Points in the Making of American Beverages
- Drinking History
- Drinking History: Fifteen Turning Points in the Making of American Beverages (Arts and Traditions of the Table: Perspectives on Culinary History)
- Drinking History: Fifteen Turning Points in the Making of American Beverages (Arts and Traditions of the Table: Perspectives on Culinary History)
- Eating History: Thirty Turning Points in the Making of American Cuisine: (Arts and Traditions of the Table: Perspectives on Culinary History)
- Eating History: Thirty Turning Points in the Making of American Cuisine
- Eating History: Thirty Turning Points in the Making of American Cuisine (Arts and Traditions of the Table: Perspectives on Culinary History)
- Encyclopedia of Junk Food and Fast Food
- Encyclopedia of Junk Food and Fast Food
- Fast Food: The Good, the Bad and the Hungry (Food Controversies)
- Fast Food: The Good, the Bad and the Hungry (Food Controversies)
- Fast Food and Junk Food: An Encyclopedia of What We Love to Eat [2 Volumes]
- Fast Food and Junk Food: An Encyclopedia of What We Love to Eat
- Food and Drink in American History: A "Full Course" Encyclopedia
- Food and Drink in American History: A "Full Course" Encyclopedia
- Hamburger: A Global History
- Hamburger: A Global History
- Hamburger: A Global History (The Edible Series)
- New York City: A Food Biography
- New York City: A Food Biography (Big City Food Biographies)
- New York City: A Food Biography
- The Oxford Companion To American Food And Drink
- The Oxford Companion To American Food And Drink
- The Oxford Encyclopedia of Food and Drink in America
- The Oxford Encyclopedia of Food And Drink In America
- Peanuts: The Illustrious History of the Goober Pea
- Peanuts: The Illustrious History of the Goober Pea (The Food Series)
- Popped Culture: The Social History of Popcorn in America
- Popped Culture: A Social History of Popcorn in America
- Potato
- Potato: A Global History
- Pure Ketchup: A Histroy of America's National Condiment
- Pure Ketchup: A History of America's National Condiment
- Real American Food: Restaurants, Markets and Shops Plus Favorite Hometown Recipes
- Souper Tomatoes: The Story of America's Favorite Food
- Sugar: A Global History (Edible)
- The Tomato in America: Early History, Culture and Cookery
- The Tomato in America: Early History, Culture, and Cookery
- The Turkey: AN AMERICAN STORY (The Food Series)
- The Turkey: An American Story
- Turkey: An American Story
