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Languages:EnglishPublisher:University of South Carolina PressISBN-13:9781611170177ISBN-10:1611170176UPC:9781611170177Book Category:Cooking, Social ScienceBook Subcategory:History, Courses & Dishes, Popular CultureBook Topic:Sauces & DressingsSize:9.00 x 6.00 x 0.60 inchesWeight:0.395Product ID:SCNJT9QD1S
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.
Languages:EnglishPublisher:University of South Carolina PressISBN-13:9781611170177ISBN-10:1611170176UPC:9781611170177Book Category:Cooking, Social ScienceBook Subcategory:History, Courses & Dishes, Popular CultureBook Topic:Sauces & DressingsSize:9.00 x 6.00 x 0.60 inchesWeight:0.395Product ID:SCNJT9QD1S
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.
Publisher: University of South Carolina Press
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