21 July 2017 (Friday) – online
Dr Lisa Lim, Associate Professor in the School of English, explores the dramatic evolution of ketchup from a preserved fish sauce to sweet tomato gloop, in her fortnightly Post Magazine column: Language Matters.
“The name of the world’s favourite sauce originated with Min Chinese, entered the lexicon in Indonesia, and from there was eventually absorbed into English via British India; along the way the sauce evolved dramatically.”
Please click on the following link for the complete article:
Source: SCMP
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