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Pure ketchup : a history of America's national condiment

Author: Andrew F Smith
Publisher: Washington, DC : Smithsonian Institution Press, 2001.
Edition/Format:   Print book : EnglishView all editions and formats
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Document Type: Book
All Authors / Contributors: Andrew F Smith
ISBN: 1560989939 9781560989936
OCLC Number: 45364130
Notes: Originally published: Columbia, S.C. : University of South Carolina Press, ©1996.
Description: xiii, 242 pages : illustrations (some color) ; 23 cm
Contents: Part I History --
Chapter 1 Introducing Ketchup and Its Polyglot Parentage 3 --
Origins 4 --
Catchup, Catsup, or Ketchup? 6 --
British 6 --
Chapter 2 Rise and Demise of Homemade Ketchup 12 --
Mushroom, Fish and Seafood, and Walnut Ketchups 14 --
Pickles, Sauces, and Ketchups 16 --
Ketchup in Eighteenth-Century America 17 --
Rise of Tomato Ketchup 18 --
Ketchup in Nineteenth-Century Britain and America 19 --
Reasons for Ketchup's Initial Success 23 --
Ketchup Commonalities 25 --
Homemade Ketchup's High-water Mark 26 --
Fall of Homemade Ketchup 27 --
Chapter 3 Commercialization of Ketchup 33 --
Early Tomato Ketchup Manufacturing 34 --
Rapid Expansion of Commercial Ketchup 36 --
Manufacturing Ketchup at the Turn of the Century 45 --
Commercial Nontomato Ketchups 47 --
America's National Condiment 50 --
Chapter 4 Quest for Pure Ketchup 59 --
Ketchup's Afflictions 60 --
Passage of the National Pure Food and Drugs Act 67 --
Ketchup Standards and Enforcement Efforts 69 --
Chapter 5 Benzoate War 77 --
Wiley Opposes Benzoates 78 --
Ketchup Experiments 80 --
Antibenzoite Lobby 83 --
Probenzoite Forces Strike 90 --
Heinz Strikes Back 95 --
Referee Board Decides 97 --
Antibenzoite Forces Strike Back 98 --
Denver Convention 105 --
Fight against Benzoates in Indiana 108 --
Victors and Vanquished 109 --
Chapter 6 Ketchup Revolutions 119 --
Consolidation in the Ketchup Industry 121 --
Agricultural Revolution 122 --
Ketchup Races 123 --
Ketchup Manufacturing in the Twentieth Century 126 --
Content Revolution 129 --
Bottling and Packaging Revolutions 131 --
Chapter 7 Ketchup Today and Tomorrow 135 --
What Is a Good Ketchup? 136 --
Why Is Ketchup So Popular? 138 --
Ketchup as a Vegetable 139 --
Return of Homemade Ketchup 140 --
Designer Ketchups 141 --
Salsa Challenge 142 --
A Business of Global Significance 143 --
Part II Historical Ketchup Recipes --
1. Anchovy Ketchup 151 --
2. Apple Ketchup 152 --
3. Apricot Ketchup 152 --
4. Barberry Ketchup 153 --
5. Blackberry Ketchup 153 --
6. Camp Ketchup 153 --
7. Catsup Cream Dressing 154 --
8. Cherry Ketchup 154 --
9. Cockle Ketchup 155 --
10. Cold Ketchup 155 --
11. Compound or Cook's Ketchup 156 --
12. Cranberry Ketchup 156 --
13. Creole Ketchup 156 --
14. Cucumber Ketchup 157 --
15. Currant Ketchup 158 --
16. Damson Ketchup 159 --
17. Elderberry Ketchup 159 --
18. English Ketchup 160 --
19. Gooseberry Ketchup 161 --
20. Grape Ketchup 162 --
21. Herring Ketchup 163 --
22. Ketchup for Mutton 163 --
23. Ketchup to Keep Seven Years 163 --
24. Ketchup to Keep Twenty Years 164 --
25. Kidney Bean Ketchup 164 --
26. Lemon Ketchup 165 --
27. Liver Ketchup 165 --
28. Lobster Ketchup 167 --
29. Mum (or Old Beer) Ketchup 168 --
30. Mushroom Ketchup 168 --
31. Mussel Ketchup 175 --
32. Oyster Ketchup 175 --
33. Peach Ketchup 177 --
34. Pepper Ketchup 178 --
35. Pimento Ketchup 179 --
36. Plum Ketchup 179 --
37. Pudding Ketchup 180 --
38. Raspberry Ketchup 180 --
39. Rum Ketchup 181 --
40. Sea Ketchup 181 --
41. Southern Ketchup 182 --
42. Squash Ketchup 182 --
43. Sugar Ketchup 182 --
44. Tomato Ketchup 183 --
45. Tomato Ketchup, Green 190 --
46. Tomato Soy 191 --
47. Walnut Ketchup 192 --
48. White Ketchup 195 --
49. Whortleberry Ketchup 195 --
50. Wine Ketchup 196 --
Commercial Tomato Ketchups 199 --
Historical Tomato Ketchups 199 --
Recent Tomato Ketchups 219 --
Nontomato Ketchups 221 --
Historical Nontomato Ketchups 221 --
Recent Nontomato Ketchups 222 --
Non-American Ketchups 222.
Responsibility: Andrew F. Smith.
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