One of the world’s oldest condiments - Dan Kwartler

TED-Ed
12 Mar 202405:20
EducationalLearning
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TLDRIn the 18th century, England's obsession with ketchup was rooted in a sweet and savory brown sauce unrelated to tomatoes. Originating from ancient fish sauce like Chinese 'ke-tsiap' and Roman 'garum', ketchup evolved through Dutch trade and British innovation. The American physician James Mease introduced the first tomato-based ketchup in 1812, which eventually led to the thick, ubiquitous red condiment we know today, pioneered by Henry J. Heinz and now a staple in 90% of American households.

Takeaways
  • πŸ… In the mid-18th century, ketchup in England was a popular staple with a tangy flavor, but it was not tomato-based.
  • πŸ“š Countless 18th-century cookbooks recommended adding ketchup to a variety of dishes, including stews and desserts.
  • πŸ” The early ketchup was a sweet and savory brown sauce that lacked tomatoes, differing from the modern red ketchup.
  • 🐟 The origins of ketchup can be traced back to fish sauce, used by Chinese fishermen as early as 300 BCE.
  • 🌊 The fermentation of fish created a rich, salty liquid, which was the precursor to ketchup.
  • πŸ› Ancient Greeks and Romans used a similar sauce called garum, which was integral to their cuisine.
  • 🚒 The Dutch East India Company introduced a version of fish sauce to Europe in the early 1600s, leading to the second wave of fish sauce popularity.
  • πŸ“š British cookbooks from the 1700s featured recipes for various knockoff ketchups, using ingredients like oysters and mushrooms.
  • πŸ… American chef James Mease introduced the first tomato-based ketchup in 1812, marking a significant shift in ketchup's composition.
  • 🍾 Tomatoes were chosen for their high glutamate levels, which contributed to the umami flavor similar to fish sauce.
  • 🏭 The industrialization of food production in the late 1800s helped tomato ketchup become widely adopted.
  • 🍾 Henry J. Heinz revolutionized ketchup with a thicker formula using riper tomatoes and vinegar, which became a best-seller.
  • 🌏 Heinz's ketchup spread globally, becoming a staple in American households and the base for many other sauces and dressings.
Q & A
  • What was the popularity of ketchup in 18th century England?

    -In the mid-18th century, ketchup was extremely popular in England, being a staple in many dishes including stews, vegetables, and even desserts.

  • Why does the early ketchup differ from the tomato-based ketchup we know today?

    -The early ketchup was a sweet and savory brown sauce that did not contain tomatoes, unlike the red tomato-based ketchup that is common today.

  • What is the historical connection between ketchup and fish sauce?

    -Ketchup's early form was inspired by fish sauce, which was a fermented liquid made from fish and used as a condiment in ancient civilizations like the Chinese and Romans.

  • How did the Chinese fishermen create their early form of fish sauce?

    -Chinese fishermen would salt and store their catch of small fish, which would ferment over several months, resulting in a rich, salty liquid known as fish sauce.

  • What was the Roman name for their fish sauce, and how integral was it to their cuisine?

    -The Romans called their fish sauce 'garum', and it was central to their cuisine, with its strong umami flavor being a key ingredient in many dishes.

  • How did the Dutch East India Company contribute to the reintroduction of ketchup in Europe?

    -The Dutch East India Company brought barrels of a local Southeast Asian condiment, similar to fish sauce, to Europe in the early 1600s, which was then called ketchup and sparked a renewed interest in the condiment.

  • What was the impact of British cookbooks on the evolution of ketchup?

    -British cookbooks from the mid-1700s featured recipes for various homemade ketchups, using ingredients like oysters, anchovies, mushrooms, and walnuts, which helped to popularize and diversify the condiment.

  • Which American chef is credited with creating the first tomato-based ketchup?

    -James Mease, a Philadelphian physician and food hobbyist, is credited with debuting the first tomato-based ketchup in 1812.

  • How did the glutamate in tomatoes contribute to the development of tomato-based ketchup?

    -Tomatoes have high levels of glutamate, the same chemical that gives fish sauce its rich umami flavor. This likely contributed to the appeal of tomato-based ketchup as a substitute for traditional fish-based ketchups.

  • What changes did Henry J. Heinz make to the ketchup recipe that led to its widespread popularity?

    -Henry J. Heinz replaced sodium benzoate with riper tomatoes and a large amount of vinegar, creating a thick, goopy formula that became an instant best seller.

  • How has ketchup become a global phenomenon, and what is its current prevalence in American households?

    -Ketchup's popularity spread globally alongside American cuisine, and today, 90% of American households have ketchup in their kitchens, with Heinz's recipe serving as the base for many other sauces and dressings.

Outlines
00:00
πŸ… The Origins of Ketchup

This paragraph delves into the history of ketchup, revealing that the condiment we know today has its roots in fish sauce dating back to 300 BCE. Chinese fishermen, followed by the Greeks and Romans, used the fermentation of small fish to create a savory liquid, which was essential to their cuisine. The Roman Empire's collapse led to a decline in fish sauce use, but the Dutch East India Company reintroduced a similar condiment to Europe in the 1600s, which was then adapted and renamed as ketchup in Britain. The paragraph also highlights the transformation of ketchup from a fish-based sauce to a variety of brown sauces in England, setting the stage for the introduction of tomato-based ketchup in America.

Mindmap
Keywords
πŸ’‘Ketchup
Ketchup is a condiment that has evolved over centuries. In the script, it is described as initially a sweet and savory brown sauce without tomatoes, contrasting with the modern red tomato-based version. The term is central to the video's theme, illustrating the transformation of a condiment from its early forms to the globally recognized tomato ketchup.
πŸ’‘Fish Sauce
Fish sauce is a liquid condiment made from fermented fish, rich in umami flavor. The script connects the origins of early ketchup to fish sauce, highlighting its historical significance in Chinese, Greek, and Roman cuisines. It is a key concept that helps explain the savory profile of the original ketchup.
πŸ’‘Umami
Umami is one of the five basic tastes, often described as savory. The script mentions that both fish sauce and tomatoes, key ingredients in the evolution of ketchup, are high in glutamate, which is responsible for the umami taste. This term is crucial in understanding the flavor profile that made ketchup popular.
πŸ’‘Garum
Garum was the Roman version of fish sauce, central to their cuisine. The script uses garum to illustrate the historical importance of fermented fish sauces in the development of ketchup. It shows the continuity of flavor preferences across cultures and time.
πŸ’‘Dutch East India Company
The Dutch East India Company played a pivotal role in the script as it introduced the European palate to the Southeast Asian condiment that would evolve into ketchup. Their trade activities are a significant part of the narrative, showing how global trade can influence culinary trends.
πŸ’‘Condiment
A condiment is a food item, such as sauce, that is used to add flavor to another food. The script discusses various condiments, including the original ketchup and its derivatives like Worcestershire, A1, and HP sauce, which are all related to the main theme of the evolution of ketchup.
πŸ’‘Worcestershire Sauce
Worcestershire Sauce is a British condiment that emerged from the quest for a local version of ketchup. The script mentions it as one of England's most enduring condiments, illustrating the innovation in flavor that resulted from the ketchup's popularity.
πŸ’‘Tomatoes
Tomatoes are the primary ingredient in modern ketchup. The script describes the introduction of tomatoes to ketchup by an American chef, marking a significant shift in the condiment's composition and leading to the familiar red ketchup known today.
πŸ’‘Glutamate
Glutamate is an amino acid that imparts umami flavor. The script explains that tomatoes, like fish sauce, contain high levels of glutamate, which contributed to the savory taste of the evolving ketchup and its widespread appeal.
πŸ’‘Henry J. Heinz
Henry J. Heinz is a key figure in the script as the entrepreneur who revolutionized ketchup with a healthier, natural recipe that included riper tomatoes and vinegar. His name is synonymous with the thick, goopy ketchup that became a global phenomenon.
πŸ’‘Sodium Benzoate
Sodium benzoate is a preservative used in early bottled foods, including ketchup. The script mentions its replacement with riper tomatoes and vinegar in Heinz's recipe, indicating a shift towards healthier ingredients and a thicker ketchup consistency.
Highlights

In the mid-18th century, England was obsessed with ketchup, using it in a variety of dishes including stews, vegetables, and desserts.

The early ketchup was a sweet and savory brown sauce that did not contain tomatoes.

The origins of ketchup can be traced back to fish sauce, which was made by fermenting small fish with salt as early as 300 BCE in China.

Ancient Greeks and Romans also used a similar fish sauce called garum, which was a staple in their cuisine and produced in large quantities.

After the fall of the Roman Empire, fish sauce was largely forgotten in Europe until the Dutch East India Company reintroduced it in the 1600s.

In Britain, ketchup evolved into a catch-all term for any brown sauce, with numerous cookbooks offering recipes for various types.

Some of England's most enduring condiments, such as Worcestershire, A1, and HP sauce, were developed during the great ketchup hunt.

American chefs began incorporating tomatoes into dishes and ketchup recipes, leading to the creation of the first tomato-based ketchup in 1812 by James Mease.

Tomatoes contain high levels of glutamate, the same chemical responsible for the umami flavor in fish sauce.

The rise of bottled foods in the late 1800s facilitated the adoption of tomato ketchup by several businesses.

By the 1870s, most tomato ketchup recipes had evolved to include sugar, salt, and sodium benzoate as preservatives.

Henry J. Heinz played a significant role in popularizing ketchup by using healthier, natural ingredients and a large amount of vinegar, resulting in a thick, goopy formula.

Heinz's ketchup became an instant bestseller, despite the challenge of getting it out of the bottle.

Over the 20th century, ketchup spread globally, becoming a staple condiment that pairs well with American cuisine.

Today, 90% of American households have ketchup in their kitchens, and Heinz's recipe serves as the base for many other sauces and dressings.

Transcripts
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