[Sca-cooks] ketchup books to read

[David Walddon]

The smiley face after the comment I THOUGHT would have indicated the tongue in cheek nature of the comment, but I guess not! 
Most of Andy's books are good. A fun read. 
He is also in the Oxford papers from 1995 Fish: Food from the Waters. I think that his paper was on Garum. 

Eduardo 


________________________________________________________

Food is life. May the plenty that graces your table truly be a VAST REPAST. 

David Walddon
david at vastrepast.com
www.vastrepast.net



On Feb 11, 2011, at 8:27 AM, Johnna Holloway wrote:

> For tomato books and ketchup books there is one person
> everyone should read---
> That is Andrew F. Smith the food historian from New York.
> If you watch the food history programs on the History Network, you've seen him.
> http://www.amazon.com/Andrew-F.-Smith/e/B001ITXEP0/ref=sr_tc_ep?qid=1297441191
> 
> He's the author of  The Tomato in America: Early History, Culture, and Cookery (which includes all the earlier European material too);  Pure Ketchup; Souper Tomatoes: The Story of America's Favorite Food;
> Plus he's also done books on popcorn, peanuts, and the turkey.
> 
> We don't need to really rehash the history of ketchup. It's in the archives or just read the books listed above.
> 
> Johnnae
> 
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