The Ketchup Conundrum | The New Yorker
newyorker.com · 5,413 words · saved by 1 readers
Mustard now comes in dozens of varieties. Why has ketchup stayed the same?
An artisanal upstart, a flavor scientist, and Heinz’s five-note symphony reveal why ketchup defies the gospel of endless variety. This summary is AI-generated. Learn More » August 30, 2004 Ketchup triggers, in equal measure, all five of the fundamental tastes; one food theorist calls it "the Esperanto of cuisine."Ruven Afanador Many years ago, one mustard dominated the supermarket shelves: French’s. It came in a plastic bottle. People used it on hot dogs and bologna. It was a yellow mustard, made from ground white mustard seed with turmeric and vinegar, which gave it a mild, slightly…
saved by
related reading
- The Ketchup Conundrum | The New Yorkernewyorker.com
- The Language of Food: Ketchuplanguageoffood.blogspot.com
- The Cook and the Chef: Musk's Secret Sauce — Wait But Whywaitbutwhy.com
- Against Tastex.com
- There is way too much serendipity — LessWronglesswrong.com
- Taste gamesdynomight.net
- Let Me And A Food Scientist Sample The Abandoned Fish Sauce Terrorizing A Small Canadian Towndefector.com
- A Conspiracy of Hogs: The McRib as Arbitragetheawl.com
- Against Tasteminutes.substack.com
- Extra virgin olive oil is the flavour of mechanisationaeon.co
- A Chemical Hunger – Part I: Mysteries – SLIME MOLD TIME MOLDslimemoldtimemold.com
- Salad Theorysaladtheory.github.io