Pure Ketchup: A History of America's National Condiment With Recipes

by Andrew F. Smith

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.

Genres: Food, History, Cookbooks, Nonfiction, Cooking

242 pages, Paperback

First published September 1, 1996

About the author

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 Channel's American Eats, and the Food Network's Heavy Weights.

Reviews

[Andy Mitchell · Rating 5 out of 5]

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 popular condiment in the United States.

If you enjoy history and a quick read, then Pure Ketchup is an excellent choice!

[Rick · Rating 3 out of 5]

The story of etchup. Fun!

[Scott Andrews · Rating 5 out of 5]

Buying another copy, so I have one to get messy when I try out all of these recipes. Well done.

[Matthew Sargent · Rating 2 out of 5]

This book is a well-researched list of ketchup facts in paragraph form, followed by a list of ketchup recipes, and ending with a list of brands of ketchup. Very little attempt was made to create a cohesive narrative out of those facts or even analyze them. Clearly, there's an interesting story to be told about the evolution and history of this condiment, but it's buried under a dry pile of every semi-relevant date, name, and quote about ketchup the author could dig up. Still, some of the recipes sound interesting. Might have to try them out.