Pure Ketchup:
The History of America’s National Condiment

Pure Ketchup: The History of America’s National Condiment Columbia: University of South Carolina Press, 1996. Released as ebook by NetLibrary, Inc. 2001. Paperback released by Smithsonian Institution Press, April 2001. Purchase from Amazon

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.