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Pure ketchup : a history of America's national condiment with recipes

Author: Andrew F Smith
Publisher: Columbia, S.C. : University of South Carolina Press, ©1996.
Edition/Format:   eBook : Document : EnglishView all editions and formats
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  Read more...
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Details

Genre/Form: Electronic books
Quelle
Additional Physical Format: Print version:
Smith, Andrew F., 1946-
Pure ketchup.
Columbia, S.C. : University of South Carolina Press, ©1996
(DLC) 96025196
(OCoLC)35770811
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Andrew F Smith
ISBN: 0585337349 9780585337340
OCLC Number: 45844479
Description: 1 online resource (xiii, 242 pages, 8 unnumbered pages of plates) : illustrations (some color)
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.
Responsibility: Andrew F. Smith.

Abstract:

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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