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Known by many names, including red sauce, catsup, and red gravy, ketchup has become an all-American favorite condiment of the past two hundred years. However, there’s a much richer and more interesting story behind it than you may realize. Not only was it originally made with fish brine and mushrooms, but the now distinctively American condiment was not red, and came from the Orient. Used as a sauce to mask unpleasant flavors, the kitjap manis, as it was called, was extremely cheap to make. Because of this, people could add spices or other flavors to customize the sauce to the particular dish or food it was to accompany. After almost one thousand years, the cherry-red sauce has evolved into a refined condiment suitable for a vast array of foods.

Spanning cultures and cuisines across the world, used in diverse countries such as Australia, Iran, New Zealand, South Africa, the U.K., and of course the U.S., ketchup is internationally known and recognizable with its thick, smooth texture and mellow yet zesty flavor. Made primarily of tomatoes, sugar, vinegar, cinnamon allspice, and cloves, there are many variations to produce gourmet red sauce. Interestingly, what is considered gourmet today is actually a composition of the original ingredients of the condiment. Mushrooms, onions, celery, and fish flavors were all used in the ketchup recipes of the past. Gourmet ketchup may sound like a contradiction in terms, but really isn’t. A fancy version of the red gravy can be used in many recipes, and can add a special complexity to sauces that call for everyday ketchup, such as thousand island salad dressing and seafood cocktail sauce.

Today, we are able to enjoy this favorite condiment, ketchup, in great part due to the American cookbook, “Sugar House Book”, published in 1801, which devised the ketchup recipe that we are so familiar with today. Later on, in 1824, Mary Randolph, the cousin of Thomas Jefferson, published an even more enthralling recipe for the tomato sauce. However similar the sauce may have been, it still contained ingredients like walnuts and mushrooms, and was watery and lackluster.

Not until the early 1900’s did the modern ketchup emerge, due to concerns over the safety of a preservative used in the preparation of the sauce. Henry J. Heinz was the first person to eliminate the harmful preservative, and to create a thicker sauce that was perfect for the American foods to which we are accustomed.

So, as you pound on the bottom of that ketchup bottle, remember that it took over a thousand years to learn how to properly dress that hamburger and french fries.

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Make a list of what you want to know, what you need to know, and what you already know about American food. Different countries have different perks and wonders to offer. Take Japan for example. We all know that they produce excellent automobiles. In fact, it’s clear to Americans at this point that Japan builds better cars than we do here in the states. But, you don’t have to take my word for it. Their automobile sales tell it all. So what do we have here in the good, old US of A? What sets us apart from the numerous other countries? Well, besides our open minds and equal rights, America offers a vast array of exquisite cuisines. In my humble opinion, there’s no beating American food. When it comes to eating, we take great taste and variety to a whole new level.

The first time I ever visited a foreign land, I was shocked at how much their food menu was lacking. There wasn’t near the diversity you would see here in America. Where were all the succulent steaks, varieties of beer, and countless desserts? Unfortunately they were not to be found in that Asian land. Therefore I had to make due with what I could find. The funny part was that I bumped into a local, who educated me on their cuisine. He claimed that it was nothing like American food. Since he had spent several years in the states himself, he was well aware of what the US had to offer in regards to fine dining. I laughed at how he talked about our desserts. He stated that no other country on this planet could vie with American desserts. This is one area where we one-upped anyone and everyone. Needless to say, he truly missed American food and our dazzling plethora of tasty treats. He had full intentions of returning to the states for a few fancy desserts.

If you have completely read through the first half of this article, the second part will be a snap to understand. Ponder some of the finer foods we relish here in the USA. Just to give you some ideas, we’re able to indulge in outstanding burgers, steaks and sea food. Some foods that really stir attention here in the states are as follows; New England clam chowder, apple pie, a delectable variety of pizzas, New Orleans crawfish, North Carolina pulled pork, Cincinnati chili, Texas barbeque, and countless vegetarian options. When it comes down to it, no other country stands a chance against our phenomenal variety of American food. From starters, to entrees, to incredible desserts, America has eating covered. When we learn, we continue on a path of growth. Therefore, learning about American food has already helped you more than you know.

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