Title: How ketchup, an invention of imperial China, eventually became a polarizing American staple | Salon.com
Headings: How ketchup, an invention of imperial China, eventually became a polarizing American staple
How ketchup, an invention of imperial China, eventually became a polarizing American staple
Ketchup makers are trying push past the condiment's basic reputation with new flavors like "Kranch" and "Mayochup"
What is ketchup?
How ketchup, an invention of imperial China, eventually became a polarizing American staple
How should I use ketchup at home?
***
Recipe: Salon's Special Sauce
***
Brand recommendations, plus how to make it at home
Ashlie D. Stevens

Content: How ketchup, an invention of imperial China, eventually became a polarizing American staple | Salon.com
How ketchup, an invention of imperial China, eventually became a polarizing American staple
Ketchup makers are trying push past the condiment's basic reputation with new flavors like "Kranch" and "Mayochup"
By Ashlie D. Stevens
Published February 21, 2021 10:39PM (UTC)
Ketchup (Photo illustration by Salon/Getty Images)
--
Shares
Facebook
348
Twitter
Reddit
Email
5
view in app
comments
What is ketchup? It's a smooth sauce now typically made in the U.S. with pureed tomatoes and vinegar. Historic variations have included chestnuts, fish, mushrooms, oysters and stone fruit. How ketchup, an invention of imperial China, eventually became a polarizing American staple
Do a quick Google image search of the term "All-American food." Seriously, I'll wait. Once you scroll past the first few rows of cheerful apple pies and almost incandescently orange Buffalo wings, you'll end up in an endless loop of hamburgers, french fries and hot dogs punctuated by occasional images of chicken tenders and slabs of meatloaf. These are the stars of the photos, but inevitably, there's some supporting talent in the form of a little red pool or drizzle of ketchup. Advertisement: Tomato ketchup is a 19th century American invention, the union of, as Malcolm Gladwell described it for The New Yorker in 2004, "the English tradition of fruit and vegetable sauces and the growing American infatuation with the tomato." Bottles of ketchup are now standard on many tables — from burger and breakfast joints to some steakhouses. (