Who invented ketchup?

Answer 1

In the 1690s the Chinese mixed together a concoction of pickled fish and spices and called it ke-tsiap.

By the early 18th century, the table sauce had made it to the Malay states (present day Malaysia), where it was discovered by British explorers, and by 1740, it had become an English staple.

Although today's ketchup is tomato based, it did not appear until about a century after other types. By 1801, a recipe for tomato ketchup was created by Sandy Addison and was later printed in an American cookbook, the Sugar House Book. James Mease published another recipe in 1812. In 1824, a ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson's cousin).

As the century progressed, tomato ketchup began its ascent in popularity in the United States, influenced by the American enthusiasm for tomatoes. Tomato ketchup was sold locally by farmers. A man named Jonas Yerks (or Yerkes) is believed to have been the first man to make tomato ketchup a national phenomenon. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876.

Answer 2

The sauce or condiment, ketchup is first recorded under that name in England in 1711, although the British people who quickly took this new sauce to their hearts and tables wouldn't recognise the thick, bright red, nearly-indispensable condiment we enjoy today.

Word Origin:

It is generally accepted that the 1711 English word ketchup was adapted from the Malay kichap, from Chinese koe-chiap, meaning 'fish brine'. It was earlier recorded as catchup in 1690 and by 1730 the term catsup was in use and still exists in that form in the US.

Background to use:

Before modern food preservation and storage techniques became easily available, any way to disguise the flavor of food which might be, and frequently was, past its best was eagerly seized upon; control of the spice trade became economically vital because spices were essential in improving - or disguising - flavors and odors, as well as in preserving foods.

As a condiment, ketchup was first used in Europe when British sailors brought fish sauce back from what is now Malasia in eastern Asia, then known to the British as the Far East. In England the thin, spicy sauce rapidly became popular and by the mid-1700s was a staple condiment; it was replicated with locally-available ingredients, usually including vinegar, fish brine, sugar, herbs, and spices. Mushrooms and walnuts were common additions for flavor and color, and mushroom ketchup is still made commercially today.

Tomato ketchup:

Tomatoes were first used in ketchup at the end of the 1700s, when it is believed US sailors began adding tomatoes for extra flavor and nutrition. This innovation soon caught on, and recipes for tomato ketchup began appearing in US publications in the early 1800s.

Americans have always loved tomatoes, and the commercial manufacture of tomato ketchup quickly followed and national distribution of tomato ketchup was in full swing by the late 1830s. In 1876 F & J Heinz released their now iconic brand of tomato ketchup - the thick, easy-to-use sauce we know today - with widespread marketing achieving huge acceptance by consumers. Today, Heinz remains the largest distributor of ketchup worldwide: a great American success story.

Word usage today:

In the US, the terms ketchup and catsup are both still used to describe the condiment, with ketchup the more popular. In Commonwealth English the terms used are ketchup and tomato sauce, the latter being more common. To the British, ketchup is generally thought of as a more spicy version of their very similar condiment, tomato sauce.

Currently, though, the term tomato sauce is dropping in popularity with those of British origins, as it becomes increasingly used to describe the Italian, or Italian-style, pasta sauces. Everybody knows what ketchup is, and confusion is avoided by applying that term to the condiment, although, astonishingly, a few speakers of Commonwealth English, still reject the term on the grounds it's too 'American', which highlights the advisability of learning the history of one's own language before complaining about the language of others: the word you say you don't like might be one of your own!

Answer 3

In 1681 when Wales won the world cup. John Faulkner invented it by adding some cream to tomato's then it became closer. Then as he mixed it slowly it became tomato sauce and he decided to sell it on the market. Lots of People bought it and it became very popular. The president tried it and thought 'This should be sold in the shops'.

Answer 4

Captain Heinz invented the American formulation of ketchup. He sampled various fruit sauces used to flavor meat in Asia and realized that an abundance of tomatoes in California could be put to good use with great marketing.

Answer 5

Henry John Heniz was the dude your talking about. I had to answer it and it was hard to find. So here ya go. Hope this helps!!

Later,

Da Pony Hater

( P.S PLease dont hate da name, but im a rebel so its ok for me... thank you for your support! LOL. )

Answer 6

There is no sole inventor of ketchup but ketchup-like sauces originated in Eastern Asia as a fish sauce.

Answer 7

it was invented in 1867.the inventor heinz.

Answer 8

Heinz Tomato Ketchup was created in 1876.

Answer 9

Henry Heinz

Answer 10

Americans