Summary
BEHIND ketchup's red squirtyness lies a fascinating story. A survey this week by Little Chef discovered that the North of England was the only part of the entire United Kingdom to prefer brown sauce to ketchup on its fry-ups.
Seventy per cent in the north preferred brown whereas 80 per cent in the south opted for red. Brown sauce got its name because it is a sauce that is brown. But ketchup is far more colourful. It started off as ketsiap in Canton in China from where it spread to Malaya, known as kechap. British sailors discovered kechap in the 1600s and brought it home. But it wasn't a tomato-orientated sauce back then. It was a spicy, salty fishy sauce - a soy or an oyster sauce.See the full content of this document
Extract
Do You Want Some Sauce with That?
The British modified this sauce, calling it catchup, and adding mushrooms, oysters and walnuts to it. Early in the 18th century, they mo...
See the full content of this document
Sponsored links
