ketch.up
n.（名词）A condiment consisting of a thick, smooth-textured, spicy sauce usually made from tomatoes.调味番茄酱：含有粘稠且质地平滑的辛辣酱的调味品，通常用番茄制成
来源：Probably Malay kôchap [fish sauce] 可能为 马来语 kôchap [鱼酱] possibly from Chinese (Cantonese) kô-tsiap 可能源自 汉语（广东话） kô-tsiap
<注释>The wordketchup exemplifies the types of modifications that can take place in the borrowing process, both in the borrowing of a word and in the borrowing of a substance.The source of our wordketchup may be the Malay word kôchap, possibly taken into Malay from the Cantonese dialect of Chinese.Kôchap, like our word, referred to a kind of sauce, but a sauce without tomatoes;rather, it contained fish brine, herbs, and spices.The sauce seems to have emigrated to Europe by way of sailors,where it was made with locally available ingredients such as the juice of mushrooms or walnuts.At some point, when the juice of tomatoes was first used,ketchup as we know it was born.However, it is important to realize that in the 8th and 9th centuriesketchup was a generic term for sauces whose only common ingredient was vinegar. The word is first recorded in English in '90 in the formcatchup, in 7 in the formketchup, and in 730 in the formcatsup. These three spelling variants of a foreign borrowing remain current.ketchup 这个词显示出在借词过程中的变异， 既发生在借词上又发生物质转借上。ketch up 这个词的来源大约是马来词 kechap ， 可能是从中国广东方言变为马来语的。Kechap 也象ketchup一样指一种酱， 但是不含番茄的酱，而是含咸鱼汁、药草和香料。大概是由水手们传到欧洲，在欧洲只能用当地有的调料如蘑菇或胡桃汁制成。当番茄汁初次被被使用时，我们所指的调味番茄酱便产生了。但应注意的是8和9世纪时，ketchup 是表示一般成分只含醋的调料的通用词。 '90年这个词首先以catchup 的形式在英语中出现， 7年改为ketchup ， 730年又改为catsup 。 这个外来词的三种不同拼法现在都通行
