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DOUGLAS KOLLER wrote: > > From: "Roger Mills" > > > I've always understood (malaycentrism?) > > that the word came to Engl. via Malay, kechap, so probably thanks to the > > Brits in Malaya... but on due consideration it could just as easily have > > come from the trading posts in Canton or Hong Kong too. In Ml./Indonesian > > it refers to their variety of (sweetened) soy sauce. > > My Webster's Collegiate cites the Malay "kechap". Meanwhile, in Cantonese > there's "gip1jap1", which in both Guangdong and Hong Kong refers to what, > for all intents and purposes, is Worcestershire sauce (same as the above I have in fact seen Worcestershire sauce described as an anchovy catsup, the almost sole survivor of a great number of catsups based on fruits to nuts in the 18th century world of European and American Cuisine. -- Brad Coon [log in to unmask] Somedays when you wake up, its just not worth chewing through the leather straps.