It started with ketchup, a seemingly all-American invention that is actually Asian in origin. Chinese ketsiap was a fermented fish sauce adapted by the British, while Malaysian kechap was a soy sauce adopted by the Dutch. Both have long since been eclipsed in popularity by the familiar and ubiquitous ketchup, credited to 18th-century New Englanders cooking with tomatoes native to this country. The condiment has leapt boundaries to become a truly international staple. It has also, perhaps, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!