Wednesday, October 26, 2011

Danger, Will Robinson! There's balsamic vinegar in that ketchup!

Ketchup Moves Upscale, with a Balsamic Tinge.  (The New York Times, 10/26/2011)

Excerpt: In photographs, the new condiment will be paired with a more genteel class of food, such as “Haute Dog,” “Hamburgeur” and “French Frites.”


A Brief History of Ketchup.

The Language of Food:  Ketchup.  By Dan Jurafsky, Professor, Stanford University.

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