Williamsburg ceramic artist Lynn Trott is exhibiting and selling her pottery at the MacCallum More Museum from July 16 through August 25. The opening reception is Sunday, July 16 from
Ketchup Is Not Just a Condiment: It Is Also a Non-Newtonian Fluid
Everybody’s favorite red sauce may be thin or thick, depending on how it is handled
“
People [experience] the fluid element to be . not yet solidified but remaining open to outside influences.”
Sensitive Chaos: The Creation of Flowing From of Water and Air, by Theodor Schwenk; Rudolf Steiner Press, 1965
Ketchup is famous for being hard to get out of the bottle even when there is plenty of it left. In fact, all liquid foods from red wine to cooking oil leave some residue in the container. The reason has to do with the wettability of the container and the viscosity of the substance. Usually the residue is just a thin layer, but ketchup clings in thick layers to the inside of the bottle. If the bottle is still nearly full, merely tilting it or even turning it upside down will only dislodge a little sauce from the neck. Once the ketchup is on your plate, however, it disperses and spreads easily.