\u00c7inlilerin bal\u0131k ve tavuk yemekleri i\u00e7in geli\u015ftirdikleri sos olan “ke-tsiap” 1690’l\u0131 y\u0131llarda yayg\u0131nla\u015ft\u0131 ve \u0130ngiliz denizciler taraf\u0131ndan Singapur ve Malezya’da ket\u00e7ap ad\u0131yla bilinen p\u00fcre \u0130ngiltere’ye g\u00f6t\u00fcr\u00fcld\u00fc. 1740 larda \u0130ngiltere’de yemek kitaplar\u0131na giren ket\u00e7ab\u0131n yap\u0131s\u0131, \u00c7in baharatlar\u0131 bilinmedi\u011finden, de\u011fi\u015ftirildi. Mantar, ceviz, salatal\u0131k eklendi. Domatesin ket\u00e7aba kat\u0131lmas\u0131 herhalde 1790’larda oldu.<\/p>\n
Ket\u00e7ap<\/strong>, 1830’lu y\u0131llarda ila\u00e7 olarak sat\u0131lmaktayd\u0131.\u00a0Ket\u00e7ap\u0131n \u015fi\u015felenmi\u015f kitlesel \u00fcretimi 1876 da ba\u015flad\u0131.<\/p>\n T\u00fcrkiye’de ket\u00e7ap tost, hamburger k\u00fclt\u00fcr\u00fcn\u00fcn geli\u015fimi ile talep edilmeye ba\u015flad\u0131 ve g\u0131da sanayisinin geli\u015fiminden sonra \u00f6zellikle\u00a0patates k\u0131zartmas\u0131,\u00a0hamburger,\u00a0sandvi\u00e7,\u00a0makarna\u00a0ve k\u0131zart\u0131lm\u0131\u015f veya \u0131zgara\u00a0et\u00a0ile birlikte kullan\u0131lmaktad\u0131r.<\/p>\n Ket\u00e7ap<\/strong>,\u00a0sos<\/em>, \u00f6zellikle de\u00a0mantar\u00a0ve\u00a0baharatlardan\u00a0yap\u0131lan soslar i\u00e7in kullan\u0131lan genel bir terim olarak ortaya \u00e7\u0131km\u0131\u015ft\u0131r. Bug\u00fcn h\u00e2l\u00e2 baz\u0131 \u00fclkelerde, \u00f6rne\u011fin \u0130ngiltere’de,\u00a0mantar\u00a0ket\u00e7ab\u0131 sat\u0131lmaktad\u0131r.\u00a0Yabanmersini,\u00a0an\u00e7uez,\u00a0istridye,\u00a0\u0131stakoz,\u00a0ceviz,\u00a0limon,\u00a0ceviz\u00a0ve\u00a0\u00fcz\u00fcm\u00a0eskiden pop\u00fcler olan ket\u00e7ap i\u00e7erikleri aras\u0131ndad\u0131r. \u0130\u00e7erisinde bulunan\u00a0ac\u0131 biber\u00a0ile az da olsa ac\u0131 olarak \u00fcretilir.<\/p>\n