this post was submitted on 03 Jul 2025
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There was a crazy amount of variety in at least American recipes and cuisine until the turn of the 20th century when modern grocery store practices replaced older ways of managing a food store and food distribution. Innovations in canning, refrigeration, and other food preservation technologies allowed for the creation of larger, centralized factories that could mass produce products that could be shipped further away. Food prices and meal preparation times dropped, but so did variety and unique food cultures across most home kitchens.
Yeah... it a part of the wealth we have lost. At the same time I do feel like including two different kinds of ketchup as ingredients in your third kind of ketchup means an adult needs to step in and show you what the allowed kinds of food are, though.
I don't know. I feel like if I lived 150 years ago and was very lucky, I might have been one of those people who invented a ketchup of ketchups. If I had more free time, I would probably experiment a lot more in the kitchen.
https://www.youtube.com/watch?v=GSg6aVTm4_c&t=110s