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.