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Pure Ketchup

3.06  ·  Rating Details  ·  16 Ratings  ·  1 Review
Smith chronicles milestones in ketchup's history and cookery. This volume includes recipes for more than 110 varities made from such unexpected ingredients as apricots, beer, celery, cucumbers, lemons, liver, raspberries, and rum.
Hardcover, 242 pages
Published September 9th 1996 by University of South Carolina Press (first published September 1996)
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Andy Mitchell
Jan 11, 2014 Andy Mitchell rated it it was amazing
Did you know that there had never been a formal, academic history about ketchup written until Andrew Smith published this book in 1996?

I lost track of all the footnotes, this book was so well-researched!

Sure, it’s a book about ketchup. Don’t underestimate the power of excellent writing and surprising anecdotes.

I learned that ketchup wasn’t invented in America. I learned that ketchup didn’t used to be made with tomatoes.

The author weaves together a fast-paced, fascinating story about the most pop
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Andrew Francis Smith teaches food studies at the New School University in Manhattan. He has written more than three hundred articles in academic journals and popular magazines and has authored or edited seventeen books, including The Oxford Encyclopedia on Food and Drink in America, a James Beard finalist in 2005. He has been frequently appeared on several television series, including the History ...more
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