Pure ketchup : a history of America's national condiment with recipes / Andrew F. Smith.

By:

Smith, Andrew F, 1946-

Material type: Text

TextPublication details: Columbia, S.C. : University of South Carolina Press, ©1996.Description: 1 online resource (xiii, 242 pages, 8 unnumbered pages of plates) : illustrations (some color)Content type:

text

Media type:

computer

Carrier type:

online resource

ISBN:

0585337349
9780585337340

Subject(s): Genre/Form:

Additional physical formats: Print version:: Pure ketchup.DDC classification:

641/.814 20

LOC classification:

TX819.K48 S63 1996eb

Other classification:

LC 17610
ZE 7700
ZE 77083
ZE 77000

Online resources:

Click here to access online

Contents:

Ch. 1. Introducing Ketchup and Its Polyglot Parentage -- Ch. 2. The Rise and Demise of Homemade Ketchup -- Ch. 3. The Commercialization of Ketchup -- Ch. 4. The Quest for Pure Ketchup -- Ch. 5. The Benzoate War -- Ch. 6. Ketchup Revolutions -- Ch. 7. Ketchup Today and Tomorrow -- A Note on the Recipes -- Commercial Tomato Ketchups -- Nontomato Ketchups -- Non-American Ketchups.

Summary: 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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Item type	Home library	Collection	Call number	Materials specified	Status	Date due	Barcode
Electronic-Books	OPJGU Sonepat- Campus	E-Books EBSCO			Available

Includes bibliographical references (pages 225-232) and index.

Print version record.

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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