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Pure Ketchup: A History of America's National Condiment With Recipes
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Bibliographic Detail
Publisher
Smithsonian Inst Pr
Publication date
March 1, 2001
Pages
242
Binding
Paperback
Book category
Adult Non-Fiction
ISBN-13
9781560989936
ISBN-10
1560989939
Dimensions
0.50 by 5.75 by 8.75 in.
Weight
0.85 lbs.
Availability§
Out of Print
Original list price
$16.95
Other format details
university press
§As reported by publisher
Summaries and Reviews
(view table of contents)
Amazon.com description: Product Description: For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite. In Pure Ketchup, Andrew F. Smith chronicles American milestones in ketchup history, including colonial adaptations of popular British mushrooms, anchovy, and walnut ketchups, the rise of tomato-based ketchup, the proliferation of commercial bottling after the Civil War, debates over preservatives, the resurgence of homemade and designer varieties, and a recent challenge from salsa. He also includes 110 historical recipes.
Editions
Hardcover
from Univ of South Carolina Pr (September 1, 1996)
9781570031397 | details & prices | 6.25 × 9.50 × 1.00 in. | 1.25 lbs | List price $24.95
About: Smith chronicles milestones in ketchup's history and cookery.
About: Smith chronicles milestones in ketchup's history and cookery.
Paperback
from Univ of South Carolina Pr (April 15, 2011)
9781611170177 | details & prices | 242 pages | 6.00 × 9.00 × 0.75 in. | 0.92 lbs | List price $21.95
The price comparison is for this edition
from Smithsonian Inst Pr (March 1, 2001)
9781560989936 | details & prices | 242 pages | 5.75 × 8.75 × 0.50 in. | 0.85 lbs | List price $16.95
About: For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite.
About: For topping French fries or cottage cheese, K rations or school lunches, ketchup has long been an American favorite.
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