Ketchup has a long history. Its distant ancestor hailed from Fujian, China–a fermented fish sauce known as kê-tsiap. Later innovators like Mary Randolph would popularize a tomato version. By 1896 it was the “national sauce of America”. For whatever reason, I find this all fascinating.
I was very happy to learn that Science Friday had a segment on this last week: Ketchup: A Fishy History. It’s just under twenty minutes long, and–joy of joys–that link even includes a transcript. If this sort of thing is up your alley, why not treat yourself to a little bit of respite? It looks like we could use a thread for it, at any rate.
What’s your favorite Fun Fact about food?