What do you say to a slow tomato? Ketchup!

In this episode... Join us as we catch you up on one of summer BBQ’s favorite condiments. Doug and Sarah explore the history of ketchup, make a tomato ketchup from Galton Blackiston, and share new ketchup research from the 1801 Sugar House Book courtesy of the Newport Historical Society.

A New Dictionary of the Terms Ancient and Modern of the Canting Crew. 1699, by B. E. Gent.

Davidson, Alan. The Oxford Companion to Food. 2nd ed., edited by Tom Jaine, Oxford University Press, 2006, p. 574.

English Katchup Recipe. Colonial Williamsburg, n.d.

Epicurious. “The History of Ketchup.” Epicurious, n.d.

History.com. “Ketchup’s Surprising Ancient History.” History, n.d.

Ketchup (Eighteenth‑Century Lit). EighteenthCenturyLit.pbworks, n.d.

Monticello Catsup Recipe. Monticello Archives (PDF), n.d.

Real Baking with Rose. “Sublime Ketchup from Chef Mich.” 2016.

Smith, Andrew F. Pure Ketchup: A History of America’s National Condiment. Smithsonian Institution Press, 2001.

Smithsonian Magazine. “The Birth of Non‑Alcoholic Ketchup.” Smithsonian Magazine, n.d.

The Conversation. “A Brief History of Ketchup.” The Conversation, n.d.

The Great Culinary Breakthrough: Mushroom Ketchup. Atlas Obscura, n.d.

The Instagram of Chef Galton Blackiston. Instagram, n.d.

Newport Historical Society. “Sugar House Book” Newport Historical Society Collections, circa 1850.

Hosts: Sarah Davis & Doug Right

Producer: Will Ellesson

Audio Consultant: Ben Staub

Cover Art: Matt Laverty

Music: jonworthymusic/Salty, Sugar, Sweet - Instrumental/Tribe of Noise

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