How many other foods have achieved the widespread popularity that ketchup has enjoyed for decades?
Unless otherwise clarified, the generic term “ketchup” refers to Heinz ketchup
Ketchup has its origins in the fermented fish sauce created in southern China (but that isn’t what we’re referring to when we discuss our modern day manna). Practically speaking, the ketchup we know and love burst onto the market close to 150 years ago when Henry John Heinz started selling his delicious tomato-based concoction in Pittsburgh, Pennsylvania.
Ketchup scores high in all aspects of taste — salty, sweet, sour, bitter, and umami, making it the most complete food item in terms of taste (save for all the food that my wife, mother, and mother-in-law make — gotta cover my bases and stay safe).
Magical taste qualities aside, ketchup also demonstrates amazing physical qualities. Ketchup is classified as a “non-Newtonian fluid,” meaning that a stronger force reduces viscosity. Any explanation that would provide actual understanding is beyond the scope of this article and would furthermore require the author to understand the concept at hand.
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