| Pure Ketchup: A History of America's National Condiment with Recipes Contributor(s): Smith, Andrew F. (Author) |
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ISBN: 1611170176 ISBN-13: 9781611170177 Publisher: University of South Carolina Press OUR PRICE: $20.89 Product Type: Paperback - Other Formats Published: January 2012 |
| Additional Information |
| BISAC Categories: - Cooking | History - Cooking | Courses & Dishes - Sauces & Dressings - Social Science | Popular Culture |
| Dewey: 641.814 |
| Physical Information: 0.6" H x 6" W x 9" (0.87 lbs) 242 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: 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. |
Contributor Bio(s): Smith, Andrew F.: - 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. |