M&D p.71 -- Ketjap

[Brett g Porter]

Ahhh. Originally ketchups were thin, vinegary sauces. In 18th century
england, mushroom ketchups were prevalent. I don't have it at work, but I
believe that the recent `Dean & DeLuca Cookbook' by David Rosengarten had
some recipes for these historical ketchups, and he (Rosengarten, that is,)
did an episode of his TV Food Network show "Taste" on Ketchups. If they've
happened to rerun that show in the last 2 weeks, recipes will be @
www.foodtv.com

BgP

----------
| From: KENNETH HOUGHTON <KENNETH_HOUGHTON at dbna.com>
| To: pynchon-l at waste.org
| Subject: Re: M&D p.71 -- Ketjap
| Date: Friday, 02 May, 1997 10:09 AM
| 
|      Yes, but what are the ingredients?  It's unlikely (at best) to be 
|      tomato-based. (New World fruit, after all)
| 
| 
| ______________________________ Reply Separator
_________________________________
| Subject: M&D p.71 -- Ketjap
| Author:  paul.murphy at utoronto.ca (Paul Murphy) at dbnaccip
| Date:    5/2/97 1:51 AM
| 
| 
| ****Mason & Dixon spoiler****
|      
| Not much of a spoiler, but this is in response to the question of 
| anachronism raised with respect to the discussion of *Ketjap* on p.71. 
| According to the on-line OED, 'ketchup' entered the English language in 
| 1711; Chinese *koechiap*, Malay *kechap*, Dutch *ketjap*.
| Since Mason and Dixon are conversing about the 'Malay' food they're
eating 
| while sojourning in Dutch-speaking South Africa, the term seems 
| historically accurate -- I'm no historian of condiments, but I imagine
the 
| 18th century spice trade would allow for the appearance of Indonesian 
| Ketjap (which one can still find in just about any present-day Dutch 
| supermarket) in the place and time TRP is describing.
|      
| Cheers,
| Paul
|      
|