[Sca-cooks] Period?, was Tomatoes
johnna at sitka.engin.umich.edu
Fri Oct 6 09:51:39 PDT 2006
As Master A wrote earlier regarding the author--
"this is Andrew F. Smith, bigwig in the Culinary Historians of New York
and author of "The Tomato In America", and "Pure Ketchup".
Andrew F. Smith is quite a well known food historian.
He's often featured on the History Channel, so you may have seen him.
His work is documented with footnotes. The texts tend to be very readable.
He's also an engaging speaker.
[Book alert: His new book is The Turkey. http://www.press.uillinois.edu/f06/smith.html ]
I would guess from your questions that you will prefer to do your own research and not rely on anyone else's opinions as to what he presents. You're in luck because Pure Ketchup is rather inexpensive now.
Copies are as low as $2.88 used on Amazon.
Published by the University of South Carolina Press, it's
described here http://www.sc.edu/uscpress/
Your local library may be able to loan in a copy if you can't afford a copy.
If you don't want to read the actual book, the H Net review is here at
Hope this helps,
Sandragood at aol.com wrote:
> Someone mentioned a book about the history of ketchup. I am unfamiliar with
> the book, but if the author states that ketchup has a history linked to our
> (SCA) time period, does he give his sources? Are they period sources, or
> just someone else's opinion on the matter? I'm curious.
> My thoughts,
> THL Elizabeth Donnan
> Secretary, Grand Chefs of Gleann Abhann
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