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Three points each - below is a discussion I found about whether it is Chinese, Malaysian, Indian etc. So I would have accepted either. The Malayan derivation, kechap, was adopted as ketjap in Dutch, and this seems to be the origin that the Rombauers were alluding to. But it is more likely that this was derived from an earlier Chinese word, koechiap or ke-tsiap, a word used for the brine of pickled fish or shellfish. Charles Payson Gurley Scott first mentioned the Malayan etymology in his 1986 article entitled The Malayan Words in English. But the word appears earlier than this in Charles Lockyer’s An account of the trade in India (1711) where he says, “Soy comes in Tubbs from Jappan, and the best Ketchup from Tonquin; yet good of both sorts are mae and sold very cheap in China.” And if we accept the alternative, catchup, then this appears even earlier in E.B. Gent’s A new dictionary of the terms ancient and modern of the canting crew (1690) with the definition, “Catchup - a high East-India sauce.” |
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