[Sca-cooks] Roman Ketchup Revised

[Susan Fox]

  I think they referred to Garum as "Roman Ketchup", not because it was 
in any way like modern American Tomato Ketchup, but for its position in 
Roman foodways.  The ubiquitous sauce that some people put on EVERYTHING.

Cheers,
Selene


On 9/9/2010 11:31 PM, H Westerlund-Davis wrote:
>   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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> Duct Tape is like the Force: It has a light side&  a dark side
> and it holds the universe together.
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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