
1996
First Published
3.36
Average Rating
242
Number of Pages
When Andrew F. Smith began researching the heritage of America's favorite condiment, he uncovered the makings of a great 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.
Avg Rating
3.36
Number of Ratings
33
5 STARS
27%
4 STARS
21%
3 STARS
18%
2 STARS
27%
1 STARS
6%
goodreads
Author
Andrew F. Smith
Author · 20 books
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.