93-514: Heinz Tomato Ketchup is a brand of ketchup manufactured by the H. J. Heinz Company , a division of the Kraft Heinz Company . It was first marketed as " catsup " in 1876. In 1907, manufacturing reached 12 million bottles and it was exported internationally including Australia, South America, Japan, New Zealand, South Africa and the UK. In January 2009, the label was changed by replacing
186-404: A Heinz ketchup glass bottle, one taps the 57 circle on the neck. This helps the ketchup flow by applying the correct shearing force. These techniques work because of how pseudoplastic fluids behave: their viscosity (resistance to flow) decreases with increasing shear rate. The faster the ketchup is sheared (by shaking or tapping the bottle), the more fluid it becomes. After the shear is removed,
279-401: A non-Newtonian , pseudoplastic or "shear thinning" property—more commonly known as thixotropy . This increases the viscosity of the ketchup considerably with a relatively small amount added—usually 0.5%—which can make it difficult to pour from a container. However, the shear thinning property of the gum ensures that when a force is applied to the ketchup, it will lower the viscosity, enabling
372-535: A Gallup Poll in 2016, nearly 61% of Americans across the country eat out at a restaurant once a week or more, and this percent is only predicted to increase in future years. Before the COVID-19 pandemic , The National Restaurant Association estimated restaurant sales of $ 899 billion in 2020. The association now projects that the pandemic will decrease that to $ 675 billion, a decline of $ 274 billion over their previous estimate. In Brazil , restaurant varieties mirror
465-555: A bacteriologist working for the U.S. Department of Agriculture, carried out research in 1909 that proved increasing the sugar and vinegar content of the product would prevent spoilage without use of artificial preservatives. She was assisted by her husband, Arvil Bitting, an official at that agency. Prior to Heinz (and his fellow innovators), commercial tomato ketchups of that time were watery and thin, in part because they used unripe tomatoes, which were low in pectin . They had less vinegar than modern ketchups; by pickling ripe tomatoes,
558-811: A bay leaf reduced over medium heat until rather syrupy. A third type, kecap ikan , meaning "fish kecap " is fish sauce similar to the Thai nam pla or the Philippine patis . It is not, however, soy-based. American anthropologist E. N. Anderson relies on Elizabeth David to claim that ketchup is a cognate of the French escaveche , meaning "food in sauce". The word also exists in Spanish and Portuguese forms as escabeche , "a sauce for pickling", which culinary historian Karen Hess traced back to Arabic kabees , or "pickling with vinegar". The term
651-422: A common table. Parisians could buy what was essentially take-out food from rôtisseurs , who prepared roasted meat dishes , and pastry-cooks , who could prepare meat pies and often more elaborate dishes. Municipal statutes stated that the official prices per item were to be posted at the entrance; this was the first official mention of menus. Taverns also served food, as did cabarets . A cabaret, however, unlike
744-480: A fake product based on this line of sauces, became an internet meme in June 2021. Heinz ketchup is packaged in glass and plastic bottles of various sizes. They introduced their octagonal glass bottle for the first time in 1889 and it was patented in 1890. While other glass bottle designs have existed, the octagonal glass bottle is still in use and is considered to be an iconic example of package design. In restaurants ,
837-502: A few even had couches. Another early forerunner of the restaurant was the inn . Throughout the ancient world, inns were set up alongside roads to cater to people travelling between cities, offering lodging and food. Meals were typically served at a common table to guests. However, there were no menus or options to choose from. Early eating establishments recognizable as restaurants in the modern sense emerged in Song dynasty China during
930-604: A few. Some restaurants on these cruise ships require table reservations and operate specific dress codes . A restaurant's proprietor is called a restaurateur , this derives from the French verb restaurer , meaning "to restore". Professional cooks are called chefs , with there being various finer distinctions (e.g. sous-chef , chef de partie ). Most restaurants (other than fast food restaurants and cafeterias) will have various waiting staff to serve food, beverages and alcoholic drinks, including busboys who remove used dishes and cutlery. In finer restaurants, this may include
1023-481: A formal setting. In the former case, customers usually wear casual clothing. In the latter case, depending on culture and local traditions, customers might wear semi-casual, semi-formal or formal wear . Typically, at mid- to high-priced restaurants, customers sit at tables, their orders are taken by a waiter , who brings the food when it is ready. After eating, the customers then pay the bill. In some restaurants, such as those in workplaces, there are usually no waiters;
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#17327720617401116-463: A host or hostess, a maître d'hôtel to welcome customers and seat them, and a sommelier or wine waiter to help patrons select wines. A new route to becoming a restaurateur, rather than working one's way up through the stages, is to operate a food truck. Once a sufficient following has been obtained, a permanent restaurant site can be opened. This trend has become common in the UK and the US. A chef's table
1209-579: A ketchup recipe using tomatoes appeared in The Virginia Housewife (an influential 19th-century cookbook written by Mary Randolph, Thomas Jefferson 's cousin). Tomato ketchup was sold locally by farmers. Jonas Yerkes is credited as the first American to sell it in a bottle. By 1837, he had produced and distributed the condiment nationally. Shortly thereafter, other companies followed suit. F. & J. Heinz launched their tomato ketchup in 1876. American cooks also began to sweeten ketchup in
1302-415: A layer of water on top of the ketchup due to the molecular instability within the product. This instability is caused by interactions between hydrophobic molecules and charged molecules within the ketchup suspension. Pectin is a polysaccharide within tomatoes that has the ability to bind to itself and to other molecules, especially water, around it. This enables it to create a gel-like matrix, dependent on
1395-409: A limited-edition ketchup officially known as Ed Sheeran × Heinz ketchup, popularly known as "Edchup". In April 2018, Heinz announced the release of "Mayochup", a portmanteau of mayonnaise + ketchup that is a mixture of the two sauces, because more than 500,000 users voted "yes" in a Twitter poll asking Americans if they wanted to see it in stores. A number of Twitter users responded that such
1488-425: A matrix because of their low mass. While exposed to shear stress, the molecules within the suspension are able to respond quickly and create an alignment within the product. The bonds between the molecules are mostly hydrogen bonds, ionic interactions, and electrostatic interactions, all of which can be broken when subject to stress. Hydrogen bonds are constantly rearranging within a product due to their need to be in
1581-464: A menu of several other "restorative" dishes, including macaroni. Chantoiseau and other chefs took the title "traiteurs-restaurateurs". While not the first establishment where one could order food, or even soups, it is thought to be the first to offer a menu of available choices. In the Western world, the concept of a restaurant as a public venue where waiting staff serve patrons food from a fixed menu
1674-598: A mixture already existed as " fry sauce " and "fancy sauce". The sauce arrived on US retailers' shelves in September 2018. It attracted some media attention in May 2019 when the phrase was revealed to mean "shit-face" in the Cree language . Mixtures containing mayonnaise and ketchup predate the release. In March 2019, after the success of their Mayochup campaign, Heinz announced the release of two new portmanteau products to celebrate
1767-638: A more affluent middle class and to urbanization. The highest concentration of these restaurants were in the West, followed by industrial cities on the Eastern Seaboard. When Prohibition went into effect in 1920, restaurants offering fine dining had a hard time making ends meet because they had depended on profits from selling wine and alcoholic beverages. Replacing them were establishments offering simpler, more casual experiences such as cafeterias, roadside restaurants, and diners. When Prohibition ended in
1860-664: A plate of cereal , wildfowl, and onions. A forerunner of the modern restaurant is the thermopolium , an establishment in Ancient Greece and Ancient Rome that sold and served ready-to-eat food and beverages . These establishments were somewhat similar in function to modern fast food restaurants. They were most often frequented by people who lacked private kitchens. In the Roman Empire , they were popular among residents of insulae . In Pompeii , 158 thermopolia with service counters have been identified throughout
1953-742: A report by SSI Securities Corporation, the revenue of the restaurant industry in Vietnam reached VND610 trillion in 2022, up 16% from 2021. Of that, the out-of-home market accounted for VND333.69 trillion, up 19% from 2021. As of 2006, there are approximately 215,000 full-service restaurants in the United States, accounting for $ 298 billion in sales, and approximately 250,000 limited-service (fast food) restaurants, accounting for $ 260 billion. Starting in 2016, Americans spent more on restaurants than groceries. In October 2017, The New York Times reported there are 620,000 eating and drinking places in
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#17327720617402046-428: A selection of pre-plated demonstration dishes which represented food options. Customers had their orders taken by a team of waiters who would then sing their orders to the kitchen and distribute the dishes in the exact order in which they had been ordered. There is a direct correlation between the growth of the restaurant businesses and institutions of theatrical stage drama , gambling and prostitution which served
2139-613: A similar 1 to 5 star (Forbes) or diamond (AAA) scale. Three, four, and five star/diamond ratings are roughly equivalent to the Michelin one, two, and three star ratings while one and two star ratings typically indicate more casual places to eat. In 2005, Michelin released a New York City guide, its first for the United States. The popular Zagat Survey compiles individuals' comments about restaurants but does not pass an "official" critical assessment. Nearly all major American newspapers employ food critics and publish online dining guides for
2232-556: A sweet and sour flavor. "Ketchup" now typically refers to tomato ketchup , although early recipes for various different varieties of ketchup contained mushrooms , oysters , mussels , egg whites , grapes , or walnuts , among other ingredients. Tomato ketchup is made from tomatoes , sugar, and vinegar , with seasonings and spices . The spices and flavors vary but commonly include onions , allspice , coriander , cloves , cumin , garlic , and mustard and sometimes include celery , cinnamon , or ginger . The market leader in
2325-539: A tavern, served food at tables with tablecloths, provided drinks with the meal, and charged by the customers' choice of dish, rather than by the pot. Cabarets were reputed to serve better food than taverns and a few, such as the Petit Maure, became well known. A few cabarets had musicians or singing, but most, until the late 19th century, were simply convivial eating places. The first café opened in Paris in 1672 at
2418-518: A third something tepid, a fourth something chilled. one wants cooked food, another raw, another chooses roast, another grill. The restaurants in Hangzhou also catered to many northern Chinese who had fled south from Kaifeng during the Jurchen invasion of the 1120s , while it is also known that many restaurants were run by families formerly from Kaifeng. In Japan , a restaurant culture emerged in
2511-445: A variety made with sugar. In 2000, they manufactured coloured ketchup in squeezable containers appreciated by young children. The colours were red, green, purple, pink, orange, teal, and blue. These varieties were discontinued in 2006. In 2011 they also started manufacturing a variety with balsamic vinegar . This variety was discontinued in 2018. On June 5, 2019, (which is National Ketchup Day ), Heinz, and Ed Sheeran , released
2604-539: Is a relatively recent one, dating from the late 18th century. In June 1786, the Provost of Paris issued a decree giving the new kind of eating establishment official status, authorising restaurateurs to receive clients and to offer them meals until eleven in the evening in winter and midnight in summer. Ambitious cooks from noble households began to open more elaborate eating places. The first luxury restaurant in Paris,
2697-456: Is a table located in the kitchen of a restaurant, reserved for VIPs and special guests. Patrons may be served a themed tasting menu prepared and served by the head chef. Restaurants can require a minimum party and charge a higher flat fee. France has a long tradition with public eateries and modern restaurant culture emerged there. In the early 19th century, traiteurs and restaurateurs became known simply as "restaurateurs". The use of
2790-432: Is also packaged as single serving packets made of foil and/or plastic. In 2010, Heinz introduced Dip & Squeeze , a single serving packet designed for either dipping or squeezing. A small bottle containing about 2.25 ounces (64 g) of ketchup is packaged for room service in hotels or situations where single serving packets associated with fast-food restaurants is undesirable. Larger amounts, generally intended for
2883-596: Is considered as the first Parisian restaurant. The first restaurant guide, called Almanach des Gourmands , written by Grimod de La Reyniére, was published in 1804. During the French Restoration period, the most celebrated restaurant was the Rocher de Cancale , frequented by the characters of Balzac . In the middle of the century, Balzac's characters moved to the Café Anglais , which in 1867 also hosted
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2976-550: Is considered to have been the "first real restaurant". According to Brillat-Savarin , the restaurant was "the first to combine the four essentials of an elegant room, smart waiters, a choice cellar, and superior cooking". The aftermath of the French Revolution saw the number of restaurants skyrocket. Due to the mass emigration of nobles from the country, many cooks from aristocratic households who were left unemployed went on to found new restaurants. One restaurant
3069-640: Is one of the important economic sectors, making a significant contribution to the national economy. According to the General Statistics Office of Vietnam , the number of restaurants in Vietnam has increased rapidly from 2000 to 2022. In 2000, there were about 20,000 restaurants nationwide, but by 2022, this number had increased to over 400,000 restaurants. The average annual growth rate is about 10%. The restaurant industry in Vietnam has also seen strong growth in recent years. According to
3162-528: Is similar to Malay , the term kecap refers to fermented savory sauces. Two main types are well known in their cuisine: kecap asin , which translates to "salty kecap " in Indonesian (a salty soy sauce) and kecap manis or "sweet kecap " in Indonesian. Kecap manis is a sweet soy sauce that is a mixture of soy sauce with brown sugar, molasses, garlic, ginger, anise, coriander and
3255-489: Is the shear stress divided by shear rate . Viscosity is dependent on stress. This is apparent when you shake a bottle of tomato sauce/ketchup so it becomes liquid enough to squirt out. Its viscosity decreases with stress. The molecular composition of ketchup is what creates its pseudoplastic characteristics. Small polysaccharides, sugars, acids, and water make up the majority of the metastable ketchup product, and these small structures are able to move more easily throughout
3348-543: Is usually the food itself e.g. vegetarianism , seafood , or steak . The origin of the cuisine may be also used to categorize restaurants e.g. Italian, Korean, Chinese, Japanese, Indian, French, Mexican, or Thai. The style of offering has become an important distinguishing factor in the restaurant industry e.g. tapas , sushi , buffet , or yum cha . Beyond this, restaurants may differentiate themselves on factors including speed of service e.g. fast food . Theme restaurants and automated restaurant have become big players in
3441-675: The Chinese-English Dictionary of the Vernacular or Spoken Language of Amoy (1873) by Carstairs Douglas , defined as "brine of pickled fish or shell-fish." Ketchup may have entered the English language from the Malay word kicap ( pronounced [kitʃap] , sometimes spelled kecap or ketjap ). Originally meaning "soy sauce", the word itself derives from Chinese. In Indonesian cuisine , which
3534-571: The Commerce Clause of the United States Constitution in forbidding racial discrimination in restaurants as this was a burden to interstate commerce . In the 1970s, there was one restaurant for every 7,500 persons. In 2016, there were 1,000,000 restaurants; one for every 310 people. The average person eats out five to six times weekly. 3.3% of the nation's workforce is composed of restaurant workers. According to
3627-513: The French word restaurer 'provide meat for', literally 'restore to a former state' and, being the present participle of the verb, the term restaurant may have been used in 1507 as a "restorative beverage ", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt . It served only one dish,
3720-725: The Fujian region of coastal southern China: kôe-chiap (in the Amoy/Xiamen dialect and Quanzhou dialect ) or kê-chiap (in the Zhangzhou dialect ). Both of these pronunciations of the same word ( 膎汁 , kôe-chiap / kê-chiap ) come from the Quanzhou dialect , Amoy dialect , and Zhangzhou dialect of Hokkien, respectively, where it meant the brine of pickled fish or shellfish ( 膎 , 'pickled food' (usually seafood) + 汁 , 'juice'). There are citations of koe-chiap in
3813-592: The United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup . Tomato ketchup is often used as a condiment for dishes that are usually served hot and are fried or greasy: french fries and other potato dishes , hamburgers , hot dogs , chicken tenders , hot sandwiches , meat pies , cooked eggs , and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and
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3906-401: The premises , but many restaurants also offer take-out and food delivery services . Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants , to high-priced luxury establishments. The word derives from the early 19th century, taken from
3999-401: The 11th and 12th centuries. In large cities, such as Kaifeng and Hangzhou , food catering establishments catered to merchants who travelled between cities. Probably growing out of tea houses and taverns which catered to travellers, Kaifeng's restaurants blossomed into an industry that catered to locals as well as people from other regions of China . As travelling merchants were not used to
4092-517: The 16th century out of local tea houses . Tea house owner Sen no Rikyū created the kaiseki multi-course meal tradition, and his grandsons expanded the tradition to include speciality dishes and cutlery which matched the aesthetic of the food. In Europe, inns which offered food and lodgings and taverns where food was served alongside alcoholic beverages were common into the Middle Ages and Renaissance . They typically served common fare of
4185-580: The 1930s, luxury restaurants slowly started to appear again as the economy recovered from the Great Depression. The Civil Rights Act of 1964 outlawed segregation based on race, color, religion, or national origin in all public accommodations engaged in interstate commerce, including restaurants. Katzenbach v. McClung , 379 U.S. 294 (1964), was a decision of the US Supreme Court which held that Congress acted within its power under
4278-481: The 19th century. The Webster's Dictionary of 1913 defined "catsup" as: "table sauce made from mushrooms, tomatoes, walnuts, etc. [Also written as ketchup]." As the century progressed, tomato ketchup began its ascent in popularity in the United States. Tomato ketchup was popular long before fresh tomatoes were. People were less hesitant to eat tomatoes as part of a highly processed product that had been cooked and infused with vinegar and spices. Heinz Tomato Ketchup
4371-472: The 20th century, out of a debate over the use of sodium benzoate as a preservative in condiments. Harvey W. Wiley , the "father" of the US Food and Drug Administration , challenged the safety of benzoate which was banned in the 1906 Pure Food and Drug Act . In response, entrepreneurs including Henry J. Heinz , pursued an alternative recipe that eliminated the need for that preservative. Katherine Bitting ,
4464-635: The La Grande Taverne de Londres, was opened at the Palais-Royal at the beginning of 1786 by Antoine Beauvilliers , the former chef of the Count of Provence. It had mahogany tables, linen tablecloths, chandeliers, well-dressed and trained waiters, a long wine list and an extensive menu of elaborately prepared and presented dishes. Dishes on its menu included partridge with cabbage, veal chops grilled in buttered paper, and duck with turnips. This
4557-631: The Michelin guide are formal, expensive establishments; in general the more stars awarded, the higher the prices. The main competitor to the Michelin guide in Europe is the guidebook series published by Gault Millau . Its ratings are on a scale of 1 to 20, with 20 being the highest. In the United States, the Forbes Travel Guide (previously the Mobil travel guides) and the AAA rate restaurants on
4650-561: The Saint-Germain fair. By 1723 there were nearly four hundred cafés in Paris, but their menu was limited to simpler dishes or confectionaries, such as coffee, tea, chocolate (the drink; chocolate in solid state was invented only in the 19th century), ice creams, pastries, and liqueurs. At the end of the 16th century, the guild of cook-caterers (later known as "traiteurs") was given its own legal status. The traiteurs dominated sophisticated food service, delivering or preparing meals for
4743-489: The U.S. is labeled "Fancy", a USDA grade related to specific gravity . Fancy ketchup has a higher tomato solid concentration than other USDA grades. The following table compares the nutritional value of ketchup with raw ripe tomatoes and salsa , based on information from the USDA Food Nutrient Database. Commercial tomato ketchup has an additive, usually xanthan gum , which gives the condiment
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#17327720617404836-558: The United States, according to the Bureau of Labour Statistics . They also reported that the number of restaurants are growing almost twice as fast as the population. One study of new restaurants in Cleveland, Ohio found that 1 in 4 changed ownership or went out of business after one year, and 6 out of 10 did so after three years. (Not all changes in ownership are indicative of financial failure.) The three-year failure rate for franchises
4929-446: The amount within the solution. Water is a large part of ketchup, due to it being 80% of the composition of distilled vinegar. In order for the water within the ketchup to be at the lowest possible energy state, all of the hydrogen bonds that are able to be made within the matrix must be made. The water bound to the polysaccharide moves more slowly within the matrix, which is unfavorable with respect to entropy . The increased order within
5022-441: The appearance of new kinds of more modest restaurants, including the bistrot . The brasserie featured beer and was made popular during the 1867 Paris Exposition . In the United States , it was not until the late 18th century that establishments that provided meals without also providing lodging began to appear in major metropolitan areas in the form of coffee and oyster houses. The actual term "restaurant" did not enter into
5115-565: The burgeoning merchant middle class during the Song dynasty. Restaurants catered to different styles of cuisine, price brackets, and religious requirements. Even within a single restaurant choices were available, and people ordered the entrée from written menus. An account from 1275 writes of Hangzhou, the capital city for the last half of the dynasty: The people of Hangzhou are very difficult to please. Hundreds of orders are given on all sides: this person wants something hot, another something cold,
5208-537: The cities they serve. Some news sources provide customary reviews of restaurants, while others may provide more of a general listings service. More recently Internet sites have started up that publish both food critic reviews and popular reviews by the general public. There are 86,915 commercial food service units in Canada, or 26.4 units per 10,000 Canadians. By segment, there are: Fully 63% of restaurants in Canada are independent brands. Chain restaurants account for
5301-515: The common parlance until the following century. Prior to being referred to as "restaurants" these eating establishments assumed regional names such as "eating house" in New York City, "restorator" in Boston, or "victualling house" in other areas. Restaurants were typically located in populous urban areas during the 19th century and grew both in number and sophistication in the mid-century due to
5394-1064: The company's 150th anniversary: "Mayomust", from mayonnaise + mustard , and "Mayocue", from mayonnaise + barbecue sauce . In April 2019, they released "Kranch", combining ketchup + ranch dressing . The new sauce received a mixed reception online, with Newsweek saying that it "might seem as if Kranch is a flight of fancy from a drunken frat boy" but that some consumers were nevertheless interested. In January 2020, Heinz announced "Honeyracha" combining honey + sriracha , then in February announced "Mayoracha" combining mayonnaise + sriracha . In March 2021, they released "Tarchup" combining tartar sauce + ketchup , "Wasabioli" combining wasabi + aioli , and "Hanch" combining hot sauce + ranch dressing. Later in March, two more sauces were announced with "Buffaranch" combining Buffalo sauce + ranch dressing and "Sweet Ketchili" combining ketchup + sweet chili sauce . Mayoreo ,
5487-471: The country, especially in the capital city of Lima . Restaurant guides review restaurants, often ranking them or providing information to guide consumers (type of food, handicap accessibility, facilities, etc.). One of the most famous contemporary guides is the Michelin series of guides which accord one to three stars to restaurants they perceive to be of high culinary merit. Restaurants with stars in
5580-619: The customers use trays, on which they place cold items that they select from a refrigerated container and hot items which they request from cooks, and then they pay a cashier before they sit down. Another restaurant approach which uses few waiters is the buffet restaurant. Customers serve food onto their own plates and then pay at the end of the meal. Buffet restaurants typically still have waiters to serve drinks and alcoholic beverages. Fast food establishments are also considered to be restaurants. In addition, food trucks are another popular option for people who want quick food service. Tourists around
5673-507: The establishments which served bouillon , a broth made of meat and egg which was said to restore health and vigour. The first restaurant of this kind was opened in 1765 or 1766 by Mathurin Roze de Chantoiseau on rue des Poulies, now part of the Rue de Louvre. The name of the owner is sometimes given as Boulanger. Unlike earlier eating places, it was elegantly decorated, and besides meat broth offered
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#17327720617405766-493: The famous Three Emperors Dinner hosted by Napoleon III in honor of Tsar Alexander II , Kaiser Wilhelm I and Otto von Bismarck during the Exposition Universelle in 1867 Other restaurants that occupy a place in French history and literature include Maxim's and Fouquet's . The restaurant of Hotel Ritz Paris , opened in 1898, was made famous by its chef, Auguste Escoffier . The 19th century also saw
5859-533: The flavor may be replicated as an additive flavoring for snacks, such as potato chips . In the United Kingdom, ketchup was historically prepared with mushrooms as a primary ingredient, rather than tomatoes. In the United States, mushroom ketchup dates back to at least 1770, and was prepared by British colonists in the Thirteen Colonies . Many variations of ketchup were created, but
5952-708: The foil lid off tubs for dipping. In 2011, Heinz began offering a new measured-portion package, called the "Dip and Squeeze" packet, which can be opened in either way. Some fast food outlets previously dispensed ketchup from hand-operated pumps into paper cups. This method has made a comeback in the first decades of the 21st century, as cost and environmental concerns over the increasing use of individual plastic ketchup tubs were taken into account. In October 2000, Heinz introduced colored ketchup products called EZ Squirt, which eventually included green (2000), purple (2001), mystery (pink, orange, or teal , 2002), and blue (2003). These products were made by adding food coloring to
6045-615: The foodservice industry, are packaged in metal cans, rigid plastic containers, flexible plastic bags and a bag-in-box format. These larger containers can usually be fitted with pumps or placed into dispensers for self service in fast-food restaurants. A bag containing 3 US gallons (11 L) is the largest format intended for restaurants. An IBC tote containing 260 US gallons (980 L) is sold to food manufacturers. In 2012, an alleged scheme to repackage regular Heinz ketchup (which contains high-fructose corn syrup ) into bottles with counterfeit labels for "Simply Heinz" (which contains sugar)
6138-479: The glass bottle commonly used contains about 14 ounces (400 g) of ketchup. In 2002, the upside-down, squeezable plastic bottle (an opaque red bottle with a wide white cap on the bottom) was introduced for restaurants. It makes dispensing ketchup easier than from the glass bottle. The design also generates less waste as the ketchup settles down to the dispensing valve. Similarly designed squeezable bottles, in several different sizes, are available in grocery stores. It
6231-522: The ketchup thickens to its original viscosity. Ketchup is a non-Newtonian fluid , meaning that its viscosity changes under stress and is not constant. It is a shear thinning fluid, which means its viscosity decreases with increased shear stress. The equation used to designate a non-Newtonian fluid is as follows: η = τ / y ˙ {\displaystyle \eta =\tau /{\dot {y}}} . This equation represents apparent viscosity where apparent viscosity
6324-466: The local cuisine of other cities, these establishments were set up to serve dishes familiar to merchants from other parts of China. Such establishments were located in the entertainment districts of major cities, alongside hotels, bars, and brothels. The larger and more opulent of these establishments offered a dining experience similar to modern restaurant culture. According to a Chinese manuscript from 1126, patrons of one such establishment were greeted with
6417-476: The lowest energy state, which further confirms that the bonds between the molecules will be easily disrupted. This alignment only lasts for as long as shear stress is applied. The molecules return to their original disorganized state once the shear stress dissipates. In 2017, researchers at the Massachusetts Institute of Technology reported the development of a bottle coating that allowed all
6510-423: The means for cooking, the inhabitants of European cities were significantly reliant on them. France in particular has a rich history with the development of various forms of inns and eateries, eventually to form many of the now-ubiquitous elements of the modern restaurant. As far back as the thirteenth century, French inns served a variety of food — bread, cheese, bacon, roasts, soups, and stews - usually eaten at
6603-644: The multitude of nationalities that arrived in the country: Japanese, Arab, German, Italian, Portuguese and many more. The word piquete can be used to refer to a common Colombian type of meal that includes meat, yuca and potatoes, which is a type of meal served at a piqueteadero. The verb form of the word piquete, piquetear, means to participate in binging, liquor drinking, and leisure activities in popular areas or open spaces. In Peru , many indigenous, Spanish, and Chinese dishes are frequently found. Because of recent immigration from places such as China , and Japan , there are many Chinese and Japanese restaurants around
6696-464: The need for benzoate was eliminated without spoilage or degradation in flavor. But the changes driven by the desire to eliminate benzoate also produced changes that some experts (such as Andrew F. Smith ) believe were key to the establishment of tomato ketchup as the dominant American condiment. In fast food outlets, ketchup is often dispensed in small sachets or tubs. Diners tear the side or top of ketchup packets and squeeze ketchup out of them or peel
6789-587: The picture of a gherkin pickle (used from December 1890) with a picture of a tomato. In 2012, there were more than 650 million bottles sold worldwide. Heinz manufactures all of its tomato ketchup for their USA market at two plants: one in Fremont, Ohio , and the other in Muscatine, Iowa . They closed their Canadian plant in Leamington, Ontario in 2014. That plant is now owned by Highbury Canco and processes
6882-519: The polysaccharide-water complex gives rise to a high-energy state, in which the water will want to be relieved. This concept implies that water will more favorably bind with itself because of the increased disorder between water molecules. This is partially the cause for water leaching out of solution when left undisturbed for a short period of time. Restaurant A restaurant is an establishment that prepares and serves food and drinks to customers . Meals are generally served and eaten on
6975-515: The product to slip out without leaving a residue. In 2022, researchers at the University of Oxford found that splatter from a near-empty bottle can be prevented by squeezing more slowly and doubling the diameter of the nozzle. Ketchup is one of the many products that are leachable, meaning that the water within the product migrates together as the larger molecules within the product sediment, ultimately causing water to separate out. This forms
7068-557: The remaining 37%, and many of these are locally owned and operated franchises. The EU-27 has an estimated 1.6m businesses involved in 'accommodation & food services', more than 75% of which are small and medium enterprises . The Indian restaurant industry is highly fragmented with more than 1.5 million outlets of which only around 3000 of them are from the organised segment. The organised segment includes quick service restaurants; casual dining; cafes; fine dining; and pubs, bars, clubs, and lounges. The restaurant industry in Vietnam
7161-451: The restaurant industry and may include fine dining , casual dining, contemporary casual, family style, fast casual, coffeehouse , concession stands, food trucks, pop-up restaurants, and ghost restaurants . Restaurants range from inexpensive and informal lunching or dining places catering to people working nearby, with modest food served in simple settings at low prices, to expensive establishments serving refined food and fine wines in
7254-507: The sauce to flow. A common method of getting ketchup out of the bottle involves inverting the bottle and shaking it or hitting the bottom with the heel of the hand, which causes the ketchup to flow rapidly. Ketchup in plastic bottles can be additionally manipulated by squeezing the bottle, which also decreases the viscosity of the ketchup inside. Another technique involves inverting the bottle and forcefully tapping its upper neck with two fingers (index and middle finger together). Specifically, with
7347-508: The term "restaurant" for the establishment itself only became common in the 19th century. According to the legend, the first mention to a restaurant dates back to 1765 in Paris. It was located on Rue des Poulies, now Rue du Louvre, and use to serve dishes known as "restaurants". The place was run by a man named Mr. Boulanger. However, according to the Larousse Gastronomique , La Grande Taverne de Londres which opened in 1782
7440-474: The tomato-based version did not appear until around a century after other types. An early recipe for "Tomato Catsup" from 1817 includes anchovies : By the mid-1850s, the anchovies had been dropped. The term ketchup first appeared in 1682. Ketchup recipes began to appear in British and then American cookbooks in the 18th century. James Mease published the first known tomato ketchup recipe in 1812. In 1824,
7533-538: The tomatoes used in French's Tomato Ketchup for the Canadian market. Globally, Heinz manufactures ketchup in factories across the world, including the UK and the Netherlands. Although there is one basic recipe for their ketchup, there are variations tailored to regional regulations, and usually depend on the country where it is manufactured. In addition to manufacturing their regular tomato ketchup, they manufacture
7626-518: The town. They were concentrated along the main axis of the town and the public spaces where they were frequented by the locals. The Romans also had the popina , a wine bar which in addition to a variety of wines offered a limited selection of simple foods such as olives, bread, cheese, stews, sausage, and porridge. The popinae were known as places for the plebeians of the lower classes of Roman society to socialize. While some were confined to one standing room only, others had tables and stools and
7719-503: The traditional ketchup. By January 2006, these products were discontinued. The term used for the sauce varies. Ketchup is the dominant term in American English and Canadian English , although catsup is commonly used in some southern US states and Mexico . In Canada and the US, tomato sauce is not a synonym for ketchup but is a sauce made from tomatoes and commonly used in making sauce for pasta. The etymology of
7812-597: The type normally available to peasants. In Spain , such establishments were called bodegas and served tapas . In England, they typically served foods such as sausage and shepherd's pie . Cookshops were also common in European cities during the Middle Ages. These were establishments which served dishes such as pies, puddings, sauces, fish, and baked meats. Customers could either buy a ready-made meal or bring their own meat to be cooked. As only large private homes had
7905-412: The wealthy at their residences. Taverns and cabarets were limited to serving little more than roast or grilled meats. Towards the end of the seventeenth century, both inns and then traiteurs began to offer "host's tables" ( tables d'hôte ), where one paid a set price to sit at a large table with other guests and eat a fixed menu meal. The earliest modern-format "restaurants" to use that word in Paris were
7998-610: The word ketchup is unclear; there are multiple competing theories: A popular folk etymology is that the word came to English from the Cantonese 茄汁 ( ke zap , literally meaning 'tomato sauce' in Cantonese). The character 茄 means 'eggplant'; tomato in Cantonese is 番茄 , which literally translates to 'foreign eggplant'. Another theory among academics is that the word derives from one of two words from Hokkien of
8091-441: The world can enjoy dining services on railway dining cars and cruise ship dining rooms, which are essentially travelling restaurants. Many railway dining services also cater to the needs of travellers by providing railway refreshment rooms at railway stations. Many cruise ships provide a variety of dining experiences including a main restaurant, satellite restaurants, room service, speciality restaurants, cafes, bars and buffets to name
8184-462: Was added to tomato sauce , initially in small quantities, but today it contains just as much as American ketchup and only differed in the proportions of tomatoes, salt and vinegar in early recipes. While ketchup and tomato sauce are both sold in Australia, Australian ketchup is sweeter and thicker whereas Australian tomato sauce is more sour and runny. Modern ketchup emerged in the early years of
8277-418: Was advertised: "Blessed relief for Mother and the other women in the household!", a slogan which alluded to the lengthy process required to produce tomato ketchup in the home. With industrial ketchup production and a need for better preservation there was a great increase of sugar in ketchup, leading to the typically sweet and sour formula of today. In Australia, it was not until the late 19th century that sugar
8370-815: Was anglicized to caveach , a word first attested in the late 17th century, at the same time as ketchup . The word entered the English language in Britain during the late 17th century, appearing in print as catchup (1690) and later as ketchup (1711). The following is a list of early quotations collected by the Oxford English Dictionary . U.S. Heinz tomato ketchup's ingredients (listed from highest to lowest percentage weight) are: tomato concentrate from red ripe tomatoes, distilled vinegar , high-fructose corn syrup , corn syrup , salt , spice, onion powder, and natural flavoring. Some ketchup in
8463-653: Was applied to an establishment where restorative foods, such as bouillon , a meat broth, were served ( "établissement de restaurateur" ). The closure of culinary guilds and societal changes resulting from the Industrial Revolution contributed significantly to the increased prevalence of restaurants in Europe. In the 1980s and 1990s the restaurant industry was revolutionized by entrepreneurs, including Terence Conran , Christopher Bodker , Alan Yau , and Oliver Peyton . Today restaurants are classified or distinguished in many different ways. The primary factor
8556-469: Was discovered when the site was left unattended, after which the ketchup apparently began to ferment and the bottles exploded. At the time, according to a Heinz spokesman, they were working with the US Food and Drug Administration's Office of Criminal Investigation. Ketchup Ketchup or catsup ( / ˈ k ɛ tʃ ə p , ˈ k æ t s u p , ˈ k ɑː tʃ ə p / ) is a table condiment with
8649-683: Was started in 1791 by Méot, the former chef of the Duke of Orleans, which offered a wine list with twenty-two choices of red wine and twenty-seven of white wine. By the end of the century there were a collection of luxury restaurants at the Grand-Palais: Huré, the Couvert espagnol; Février; the Grotte flamande; Véry, Masse and the Café de Chartres (still open, now Le Grand Véfour ). In 1802 the term
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