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Anonymous
Food industry, Effects on our palettes. 2016-10-13 00:00:09 Post No.
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Food industry, Effects on our palettes. 2016-10-13 00:00:09 Post No.
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Well now anon, keep the shitposting till you've atleast read three of these sentences.
Ever wonder why it is almost impossible to get any of these idiots we call our families, lovers, friends or fellow anons etc to try food we consider absolutely delicious?
From my understanding it comes down to one thing. Smell, AKA Volatile chemicals, aka the thing that makes you salivate for a meal.
So, if you want these idiots to try out your "surprisingly" delicious creations you have to apply some food industry shenanigans for them to even consider trying it.
Why? Cooking Will and shall cause a rapid evaporation of the vast majority of these volatile chemicals that work almost entirely on our sense of smell. So anon, next time you cook something you know to be delicious? Give it a friggen whiff and realize it will almost always smell completely bland unless you have used ingredients that hold up incredibly well to the heats you cook the meals at. Most "traditional meals" recipes established actually have a very pleasant aroma as an end result, However what you are not aware of is that as animals we have predefined indicators within our brain to tell us whether we should eat something or not. Want to try and confuse the crap out of someone into eating your meal? Buy yourself a lovely solution of Isoamyl acetate aka banana "flavouring". It maybe less jarring for them if you have created some form of fruit dessert but i'm interested to see if it will work on other dishes. Apply a bit of the solution onto the plate, preferably in some form of decoration or something if you are afraid of poisoning them and then make sure when you present them the meal, they smell that portion first.
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If they can detect banana you have put enough in, if they can't, not enough. I'm unsure of the effects of too much solution, but it can't be too bad since you know food industries shove this crap in ridiculous concentrations in our food in the first place. Basically they recreate a cooking enviroment by enclosing those little shit buckets we call tasty morsels in plastic, when you open a plastic packaging, a natural habitual reaction to smell the food will occur, you wont even notice it unless you are really trying to. And if you are paying attention and aren't strung out on some ridiculous high, you should feel a strong physiological response in your brain essentially working out to - food good to eat, food ready to eat, dont waste food, eat everything we can eat.
Basically we are still habitually scavengers, food industries are incredibly manipulative in this regard, whether knowingly or not. People are fat for a number of reasons, And it is all friggen chemical without counter balancing willpower.
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Or, easy mode i suppose, make them stir the pot in the early stages of cooking. That simply, if they smell whats coming out of it, they will want to eat it if its even remotely not soylent green. Depending on your particular level of cannibalism i supppose.
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