ketchup

Think ketchup originated in America? Well, despite the fact that 97% of American households have a bottle of the red stuff in their kitchens, this condiment actually started life on much more exotic shores. The word ketchup comes from a Hokkien Chinese word, ‘kê-tsiap’, which was the name of a sauce made from fermented fish. (While any food with the word ‘fermented’ in it just doesn’t sound appetising, I think this was actually quite similar to soy sauce.)

So how did ketchup migrate? Well, it’s likely that British travellers brought ‘kê-tsiap’ home, before attempting to recreate it in their kitchens and anglicising it as ‘catchup’ (also ‘catsup’). The first written mention of ‘catchup’ is in ‘A New Dictionary of the Terms Ancient and Modern of the Canting Crew’, a dictionary of English slang first published in 1698. It has over 4,000 entries and, frankly, sounds awesome.

At some point ‘catchup’ mutated into ‘ketchup’. And the first published recipe for ketchup appeared in 1727, in ‘The Compleat Housewife’, an incredibly popular cookbook by Eliza Smith which went through a massive 18 editions. Ingredients in Smith’s recipe included anchovies, shallots, vinegar, ginger and nutmeg, and involved shaking the bottle once or twice a day for a week before using it. A second recipe for ‘ketchup in paste’ appeared in 1732, written by one Richard Bradley (who was the first professor of botany at Cambridge University, and also published the first recipe with pineapple in it – hopefully it wasn’t a pizza). This still wasn’t the ketchup we know today though – the main ingredient was red beans, and there definitely weren’t any tomatoes in there. Other versions followed, often containing mushrooms (apparently Jane Austen was a big fan of mushroom ketchup), unripe walnuts (YUM) and oysters. At this point ‘ketchup’ was really just another word for ‘sauce’.

Despite having been brought to England in the 1500s from South America, tomatoes weren’t popular as people actually thought they were poisonous (possibly due to the lead from lead pewter plates leaching into them). So it wasn’t until around 1812 that the first tomato ketchup recipe appeared. James Mease, a scientist from Philadelphia, gets the credit for this, although he loses points for calling tomatoes ‘love apples’ (due to their reputation for being an aphrodisiac – which seems somewhat at odds with the whole poison thing, but never mind), which doesn’t seem very scientific, and sounds gross. A little start-up by the name of Heinz then introduced their recipe in 1876, and the red sauce we know today was born. Today Heinz is the best-selling brand of ketchup in the United States, with more than 650 million bottles sold every year.

I still don’t like it though.

cobweb

Obviously you know what a cobweb is (AKA things I constantly have on my car’s wing mirrors – how do the spiders stay in there?) But have you ever wondered where the ‘cob’ bit came from? Somewhat disappointingly, ‘cob’ is just an olde-worlde (Middle-English if you want actual facts) word for ‘spider’. It comes from the Old English word for spider which was atorcoppe – ‘ator’ meaning ‘poison’ and ‘coppe’ meaning ‘head’ – apparently those Old English types thought spiders were poisonous which, as far as I can work out, they never have been in the UK.

From ‘atorcoppe’ we got ‘coppeweb’ and then ‘cobweb’. While we’ve stopped calling spiders themselves ‘cobs’ (although J.R.R. Tolkien used it and ‘attorcoppe’ in The Hobbit in 1937), we’ve kept it when talking about their homes – although it might be something that dies out soon as the more pedestrian ‘spider’s web’ becomes more common.

Oh, and an old (from the 1670s) Norfolk term for a misty morning was a ‘cobweb-morning’. Nice, right?

Okay, spider facts. The biggest species of spider in the world is the Goliath birdeater. Despite its name, it very rarely preys on birds (thank god), preferring insects, worms and amphibians. It’s part of the tarantula family and can have a legspan up to 30 cm, a body length of up to 13 cm and weigh up to 175g. Yikes. The good news is that unless you’re in northern South America, you’re unlikely to come across a Goliath birdeater in your day-to-day doings. If you are there, you might also find one on a menu – they’re edible spiders and apparently taste like ‘shrimp’. Think I’ll pass, thanks.

(If you’re feeling brave, do a Google image search for ‘largest spider crab’. If the results don’t give you a little shiver then you’re a better person than me.)