Ketchup isn’t even American – The Language of Food explains how tomato sauce has origins in Vietnam, Cambodia and Indonesia dating back to the 17th century

No fast food burger or fries is complete without it, but before ketchup there was Cantonese ke jiap, Indonesian kecap and Hokkien kôe-chiap – and they were fish or soy sauces with no tomatoes in sight

Heinz Ketchup, one of the most recognisable brands in the world. Photo: AP Photo

Ketchup, that thick, sweet and tangy tomato sauce that goes hand in hand with burgers and fries, is a true American culinary classic – or is it?

In a history pieced together through old recipes, missionary dictionaries and etymological echoes, researchers have traced the condiment’s origins to an unexpected source: Southeast Asian fish sauce.
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