Title: Ketchup: The All-American Condiment That Comes From Asia : Code Switch : NPR
Headings: Ketchup: The All-American Condiment That Comes From Asia
Ketchup: The All-American Condiment That Comes From Asia
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Content: It is believed that Europeans were hesitant to use tomatoes in ketchup (or any cooking at all) because the fruit was believed to be poisonous, which led to more than a century going by before the first tomato ketchup was created. Code Switch
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The first known published tomato ketchup recipe was written by the Philadelphia scientist and horticulturalist James Mease in 1812. ( It's obvious that Mease had thought for quite sometime that tomatoes and ketchup were a natural combination. In 1804 he observed that "love apples" — a popular term for tomatoes at the time — make for "a fine catsup.") Hundreds of other tomato ketchup recipes would follow. An 1817 recipe incorporated both tomatoes and anchovies, an homage of sorts to ketchup's original roots as a fish sauce. However, as the Oxford Companion notes, the popularity of tomato ketchup would really take off after the Civil War. An 1891 issue of Merchant's Review boasted that ketchup was the "sauce of sauces" and five years later The New York Tribune declared that tomato ketchup was America's national condiment that was "on every table in the land." The most famous producer of tomato ketchup, of course, is the Pittsburgh-based H.J. Heinz Company. In 1882, company founder Henry J. Heinz began patenting what would become the company's famous ketchup bottles.