c**i
发帖数: 6973 | 1 (1) A book:
Liel Leibovitz and Matthew Miller, Fortunate Sons: The 120 Chinese Boys Who
Came to America, Went to School, and Revolutionized an Ancient Civilization.
Norton, 2011.
(2) An interview:
Jaeah Lee, LISTEN: "Modern China's Founding Fathers" Had New England Accents
(Audio); How did 120 Chinese boys who studied in 19th-century America shape
the China we know today? Mother Jones, Mar 8, 2011.
http://motherjones.com/media/2011/03/fortunate-sons-liel-leibov
Note: Mr Leibovitz stated, "They are aware of the gentleman named [Henry]
John Heinz who's invented this new condiment called 'ketchup.'"
(i) Henry J. Heinz
http://en.wikipedia.org/wiki/Henry_J._Heinz
(ii) Of course Mr Leibovitz was wrong. CHINESE invented ketchup centuries
ago, at least its precursor.
(A) Great Chefs Share Tricks of the Trade; Part 4 Sang Yoon. Los Angeles
Times, Aug 5, 2011
http://www.latimes.com/features/food/la-fo-masterclass-sang-yoo
*The chef's surname hints at his Korean heritage.
* Please read paragraphs 4 to 9 (inclusive), explaining how Chinese fish
sauce came to incorporate tomato in US.
(B) ketchup
http://en.wikipedia.org/wiki/Ketchup
(section 2 History: In the 1690s the Chinese mixed together a concoction of
pickled fish and spices and called it kôe-chiap or kê-chiap (鮭汁)
meaning the brine of pickled fish (鮭, carp; 汁, juice) or shellfish); in
the Amoy/Xiamen dialect) |
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