[Sca-cooks] Roman Ketchup Revised

H Westerlund-Davis yaini0625 at yahoo.com
Thu Sep 9 23:31:58 PDT 2010

 Myapologies, here is a better version-I hope- of the article/abstract. 
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.



Duct Tape is like the Force: It has a light side & a dark side
and it holds the universe together.

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."


> While researching on a totally unrelated topic I found this "discussion." I
> thought tomatoes were "New World?"
> Aelina the Saami

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