[Sca-cooks] Roman Ketchup Revised

[H Westerlund-Davis]

 Myapologies, here is a better version-I hope- of the article/abstract. 
http://www.sagnlandet.dk/GARUM-THE-KETCHUP-FOR-THE-ROMANS.1041.0.html
It is Garum aka Ketchup. Which from the abstract sounds like a fish sauce. 

My question then is how did the terminology or word "ketchup" become used for 
the tomato version? It sounds like it started off as a fish sauce of sorts.

Aelina



 

 
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________________________________
From: Terry Decker <t.d.decker at att.net>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Thu, September 9, 2010 7:35:03 PM
Subject: Re: [Sca-cooks] Roman Ketchup?

The term ketchup probably derives from the Malay word "kechap" which refers to a 
fish sauce.  The word appears in English in 1690.  In the 18th and 19th Century, 
ketchup was used as a generic reference to a number sauces with the only common 
ingredient being vinegar.  Tomato ketchup is likely a 19th Century creation.  
Garum is a fish sauce, so I would say that the site is using a Danish word that 
translates as "ketchup" but has a meaning closer to that of "kechap."

Bear



>http://translate.google.com/translate?hl=en&sl=da&u=http://www.sagnlandet.dk/&ei=PTeJTKLfLpL0swOFyaisCg&sa=X&oi=translate&ct=result&resnum=1&ved=0CCEQ7gEwAA&prev=/search%3Fq%3Dlejre%2Bfors%25C3%25B8gscenter%26hl%3Den%26safe%3Dactive%26prmd%3Div
>v
> 
> 
> While researching on a totally unrelated topic I found this "discussion." I
> thought tomatoes were "New World?"
> 
> Aelina the Saami

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