The Surprisingly Ancient History of Ketchup

Ketchup. The ubiquitous condiment graces tables worldwide, a staple alongside fries, burgers, and countless other dishes. But the familiar red sauce we know today has a surprisingly long and winding history, one that stretches back centuries and across continents. Forget the notion of a simple tomato-based concoction; the story of ketchup is a tale of fermented fish, culinary adaptation, and global trade.

From Fish Sauce to Global Phenomenon

Imagine England in the mid-18th century, where ketchup was a culinary craze. However, this wasn't the tomato ketchup we recognize. Instead, it was a savory brown sauce, often used to enhance stews, vegetables, and even desserts. The key ingredient? Not tomatoes, but fish.

The Origins in Ancient China

The story begins in ancient China, around the 3rd century BCE. Fishermen faced the challenge of preserving large catches of small fish. Their solution was ingenious: salting and storing the fish together. Over months, the fish would ferment, their enzymes breaking down proteins into a rich, salty liquid. This was the precursor to ketchup – fish sauce.

Garum: The Roman Empire's Umami Bomb

The Chinese weren't alone in their love for fermented fish. Ancient Greeks and Romans also embraced this savory seasoning. Known as garum, this sauce was a cornerstone of Roman cuisine, traveling with soldiers to the far reaches of the empire. Massive factories churned out gallons of garum, demonstrating its importance. However, with the fall of the Roman Empire, fish sauce largely disappeared from European cooking for centuries.

The Journey to Ketchup

The Dutch East India Company played a crucial role in ketchup's evolution. In the early 1600s, they began trading in Southeast Asia, encountering a local condiment known by names like "ke-tsiap" and "koe-cheup." This fishy liquid made its way to British ports, where its name was transformed into