History of Ketchup

Mid-18th Century England

• Ketchup was a popular staple.
• Included in stews, vegetables, desserts.
• It was a sweet and savory brown sauce, not tomato-based.

Origins of Ketchup

• Early ketchup related to fish sauce.
• 300 BCE: Chinese fishermen fermented small fish, creating a rich, salty fish sauce.
• Ancient Greeks and Romans embraced fish sauce (garum).
• Roman Empire collapsed, fish sauce production declined in Europe.

1600s: Dutch and English Influence

• Dutch East India Company reintroduced fish sauce to Europe from Southeast Asia.
• Known as "ke-tsiap" or "koe-cheup," Anglicized to ketchup.

18th Century: Evolution in Europe

• After losing access to Asian trade, Europeans made knockoff ketchups (oyster, anchovy, mushroom, walnut-based).
• Led to sauces like Worcestershire, A1, and HP.

Early 19th Century: Introduction of Tomato Ketchup

• 1812: James Mease in Philadelphia introduced tomato-based ketchup.
  • Ingredients: tomato pulp, spices, raw shallots, brandy.
• Tomatoes have high glutamate, similar umami to fish sauce.
• Popularized during a surge in bottled foods in the late 1800s.

Late 19th Century: Evolution of Tomato Ketchup

• Drop of shallots and brandy; added sugar, salt, sodium benzoate.
• Henry J. Heinz's contribution:
  • Used riper tomatoes and increased vinegar.
  • Created the thick, goopy formula known today.

20th Century: Global Popularity

• Ketchup became globally popular, especially with American cuisine.
• Heinz's recipe remains a standard.
• 90% of American households have ketchup.
• Basis for many modern sauces and dressings.