The fish sauce 'ke-tsiap' was just one of many pungent, fermented condiments used across ancient Asia for preservation and flavor. Its specific journey to the West began with British traders in the 1700s, who encountered similar sauces in Malaysia and Indonesia. Back in Europe and America, cooks tried to replicate it with local ingredients like mushrooms and walnuts, creating often-vinegary and unstable concoctions. The big shift came with the publication of Dr. James Mease's tomato-based recipe
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