Ketchup: Methods of Manufacture; Microscopic Examination (Classic Reprint)
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Bester Preis: € 9,98 (vom 06.06.2017)1
Ketchup
EN NW FEISBN: 9781331945123 bzw. 1331945127, in Englisch, Forgotten Books, neu, Erstausgabe.
Lieferung aus: Vereinigtes Königreich Großbritannien und Nordirland, in-stock.
Excerpt from Ketchup: Methods of Manufacture; Microscopic Examination Ketchup is a spiced sauce used for its condimental effect in imparting flavor, or to give relish to other foods. It receives its distinctive name from the base used, as, tomato, grape, currant, mushroom, walnut, etc. The terms ketchup, catchup, and catsup are used to designate any spiced sauce and seemingly without any reason for the one used other than personal preference. Though the derivation of the term has been attributed to different sources by the dictionaries, there seems to be more reason for the use of the term ketchup than for the others, both upon the ground of its prior and more general use, and from the history of its derivation. Murray gives the derivation of ketchup from the Amoy dialect of the Chinese, the term being koechiap or ke-tsiap, meaning a brine of pickled fish or shell fish; and he states that the Malayan kechap, which has been claimed as the original source, may be from the Chinese, but that the word kitjap, as given by some dictionaries from the Japanese, is an impossible word for that language, and is possibly an error for Javanese. The term catchup given by some dictionaries appears to be based on the assumption that the first syllable ketch is a colloquial form of catch. Many manufacturers use the word catsup, a spelling for which there seems to be no etymological warrant. The earliest use of the term catsup, found by the writer, with any particular significance attached to it as distinct from the other two terms, is by Kitchiner, an English physician, in the Cook's Oracle, in which directions are given for reducing "catchup" to half the quantity, the statement being that "it may then be called double cat-sup or dogsup." The first edition of the book appeared in 1817 in England. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www. forgottenbooks.com This book is a reproduction of an import.
Excerpt from Ketchup: Methods of Manufacture; Microscopic Examination Ketchup is a spiced sauce used for its condimental effect in imparting flavor, or to give relish to other foods. It receives its distinctive name from the base used, as, tomato, grape, currant, mushroom, walnut, etc. The terms ketchup, catchup, and catsup are used to designate any spiced sauce and seemingly without any reason for the one used other than personal preference. Though the derivation of the term has been attributed to different sources by the dictionaries, there seems to be more reason for the use of the term ketchup than for the others, both upon the ground of its prior and more general use, and from the history of its derivation. Murray gives the derivation of ketchup from the Amoy dialect of the Chinese, the term being koechiap or ke-tsiap, meaning a brine of pickled fish or shell fish; and he states that the Malayan kechap, which has been claimed as the original source, may be from the Chinese, but that the word kitjap, as given by some dictionaries from the Japanese, is an impossible word for that language, and is possibly an error for Javanese. The term catchup given by some dictionaries appears to be based on the assumption that the first syllable ketch is a colloquial form of catch. Many manufacturers use the word catsup, a spelling for which there seems to be no etymological warrant. The earliest use of the term catsup, found by the writer, with any particular significance attached to it as distinct from the other two terms, is by Kitchiner, an English physician, in the Cook's Oracle, in which directions are given for reducing "catchup" to half the quantity, the statement being that "it may then be called double cat-sup or dogsup." The first edition of the book appeared in 1817 in England. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www. forgottenbooks.com This book is a reproduction of an import.
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Ketchup: Methods of Manufacture; Microscopic Examination (Classic Reprint)
EN NWISBN: 9781331945123 bzw. 1331945127, in Englisch, FB &c Ltd, neu.
Lieferung aus: Kanada, In Stock, plus shipping.
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