{"id":87310,"date":"2024-02-12T05:00:47","date_gmt":"2024-02-12T10:00:47","guid":{"rendered":"https:\/\/quotulatiousness.ca\/blog\/?p=87310"},"modified":"2024-02-11T16:59:43","modified_gmt":"2024-02-11T21:59:43","slug":"a-mustard-lovers-journey","status":"publish","type":"post","link":"https:\/\/quotulatiousness.ca\/blog\/2024\/02\/12\/a-mustard-lovers-journey\/","title":{"rendered":"A mustard lover’s journey"},"content":{"rendered":"

Every week, Substack helpfully sends along a collection of new-to-me Substacks to entice me to subscribe to yet another — in Substack’s ideal world, I’d be a paid subscriber to many, but I don’t live in that world, I’m afraid. Saturday’s mailing included Chloe List’s paean to the condiment mustard<\/a>, in all its many guises:<\/p>\n

\"\"<\/a><\/p>\n

A Mustard Deep Dive<\/strong><\/p>\n

I have so many feelings about mustard I don’t even know where to start. It’s my favorite color (marigold, mustard yellow, same difference). I’m from Chicago. I love hot dogs. If you don’t understand, google “chicago ketchup”. I blow through jars of dijon like it’s nobody’s business because can you even make a good salad dressing without it? Just last week, I went to a German restaurant and ordered a plate-sized chicken schnitzel that was more or less a vessel for eating their incredible mustards (one sweet, one spicy). All to say, it’s a perfect condiment and it doesn’t get the love and respect it deserves. And let me tell you, the Mustard Rabbit Hole did not disappoint. The packaging is so inspiring and sincere, and I’m this close to booking a flight to Europe so I can buy some mustard in a tube (more on that below). Anyways, please enjoy this deep dive into a product category that is seemingly untouched by trendy packaging design in the best way. But first …<\/p>\n

1. Mustard for the person who has the palate of a 277-year-old<\/strong><\/p>\n

Grey Poupon was founded in 1866. Colman’s was founded in 1814. Maille was founded in 1747! I didn’t know just how old these legacy brands were until I started researching this letter, but after digging further it’s not all that surprising. Mustard as a spice is one of the earliest on record, appearing in Sanskrit manuscripts around 3000 BCE<\/a>, and mustard as a condiment dates back to the early Romans. I’d love to see how they were storing this colorful condiment back then, but I’m quite pleased with how these brands are jarring it today. Per usual, this is one of my favorite categories in this deep dive because of that whole “timeless cool” thing that always wins for me when it comes to packaging design. Side note, I’m now obsessed with vintage mustard pots<\/a>.<\/p>\n

2. Mustard for the person who longs for the days of “Harvest Gold”<\/strong><\/p>\n

What’s “harvest gold”, you may be asking? Picture the “before<\/a>” photo of a fixer-upper kitchen remodel in Domino. Or any number of recent brands that have been bringing back that avocado green and orange\/yellow palette. All to say, these bottles and jars look like they could be set pieces on The Brady Bunch<\/em> or That ’70s Show<\/em>. And because apparently mustard brands can do no wrong, these are all working. They don’t feel try-hard or overly designed, but rather truly feel like they time traveled 50 years to the future. I especially love that top left bottle of Finnish mustard and the type on Mister Mustard. Also, Mustard Girl would be a great Halloween costume.<\/p><\/blockquote>\n","protected":false},"excerpt":{"rendered":"

Every week, Substack helpfully sends along a collection of new-to-me Substacks to entice me to subscribe to yet another — in Substack’s ideal world, I’d be a paid subscriber to many, but I don’t live in that world, I’m afraid. Saturday’s mailing included Chloe List’s paean to the condiment mustard, in all its many guises: […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[62,74,7],"tags":[],"class_list":["post-87310","post","type-post","status-publish","format-standard","hentry","category-europe","category-food","category-history"],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p2hpV6-mIe","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/87310","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/comments?post=87310"}],"version-history":[{"count":2,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/87310\/revisions"}],"predecessor-version":[{"id":87313,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/posts\/87310\/revisions\/87313"}],"wp:attachment":[{"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/media?parent=87310"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/categories?post=87310"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/quotulatiousness.ca\/blog\/wp-json\/wp\/v2\/tags?post=87310"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}