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 NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?