For topping French fries or cottage cheese, ketchup has long been an American favourite. This 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.
| ISBN: | 9781611170177 |
| Publication date: | 30th January 2012 |
| Author: | Andrew F Smith |
| Publisher: | The University of South Carolina Press |
| Format: | Paperback |
| Pagination: | 240 pages |
| Genres: |
Cookery / food by ingredient |
For topping French fries or cottage cheese, ketchup has long been an American favourite. This 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.
Pure Ketchup features in the following genres: Cookery / food by ingredient
Paperback. Not Available.
Pure Ketchup was written by Andrew F Smith and published by The University of South Carolina Press
Pure Ketchup has 240 pages