Ep 7. How Catchup Came to America

In A Taste of History season 4 episode 7, titled "How Ketchup Came to America," host Walter Staib delves into the origins of one of America's favorite condiments. The episode begins with a look at the early history of ketchup, which originated in China as a fermented fish sauce. From there, Staib traces the spread of ketchup through Asia and into Europe, where it was adapted to include ingredients like mushrooms and anchovies.

Staib then moves on to America, where ketchup was popularized in the late 18th century as a sauce to accompany roast beef and other meats. He discusses the various ways in which ketchup was made during this time, including recipes that called for ingredients like walnuts, oysters, and even cucumbers.

The episode then takes a closer look at the rise of tomatoes in America and the impact they had on the ketchup industry. Staib explains that while tomatoes were initially viewed with suspicion and even considered poisonous by some, they eventually became a staple of American cuisine.

As the popularity of tomatoes grew, so did the popularity of tomato-based ketchups. The episode explores the history of some of the earliest tomato ketchup manufacturers in America, including the H.J. Heinz Company. Staib visits the Heinz factory in Pittsburgh, Pennsylvania, where he learns about the company's history and production methods.

Throughout the episode, Staib shares various historical recipes for ketchup, including a tomato ketchup recipe from 1912 and a mushroom ketchup recipe from the 18th century. He also provides insight into some of the cultural and economic factors that influenced the development of ketchup in America.

Overall, "How Ketchup Came to America" offers a fascinating look at the history of one of America's most beloved condiments. Through interviews, historical research, and cooking demonstrations, Walter Staib provides viewers with an informative and entertaining journey through the evolution of ketchup in America.