“…the role of the flavor chemist in a flavor company, [is] negotiating between the sensory possibilities of chemicals and the sensual desires of consumers…. The successful flavor also must reflect consumer tastes, expectations, and, especially, fashions.”
“…the flavorist is in a fashion business, and must constantly produce novel sensations, new variations for a public hungry for untasted fruits, unsampled pleasures, both low delights and high ones.”
“The real creative flavor maker appreciates the inevitable fact that the world eventually tires of perfection itself. There is no perfect. There is only the pluripotent new, perpetually refreshed by the stream of newly discovered synthetic organic chemicals. ...notes. It's all aroma, there's very little actual "taste" to it, but the aroma is masterfully constructed,….”
‘The real creative flavor maker appreciates the inevitable fact that the world eventually tires of perfection itself. There is no perfect. There is only the pluripotent new, perpetually refreshed by the stream of newly discovered synthetic organic chemicals. ...notes. It's all aroma, there's very little actual "taste" to it, but the aroma is masterfully constructed…”Berenstein also works as a freelance writer. Among her articles is one from Popular Science, reviewing food writer Bee Wilson’s new book, First Bite: How We Learn to Eat.
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| Food Marketing Workgroup WALL OF SHAME |
For this Election Day Eve Family, Faith, Food contributors Barbara Ciurej and Lindsay Lochman have produced this portrait of Republican presidential candidate Donald Trump for your consumption consideration. If you’ve ever eaten an entire canister of Pringles at one sitting, the last powdered doughnut after you ate the fourth, third, and second to last powdered doughnut — then perhaps this portrait resonates. Perhaps you know the bloated feeling, greasy fingers, and sugar breath. The guilt of indulgence. Red 40 Lake? Yellow 6 Lake? Blue 1 Lake? Make America great again? Fox News Health reported in 2013 that “there aren’t many compliments to pay processed food, but even we’ll admit: The stuff sure can be colorful.” The report went on to state that “the blue dyes can seep into the bloodstream when the skin’s barrier is impaired … or when the dyes are exposed to the mucous membrane of the tongue.” Perhaps that’s just it. Some of us have been impaired by ignorance–an orange film residue on your tongue. What you thought was justified cynicism is actually artificial coloring. Fortunately the report concludes with a solution: read the nutritional labels and educate yourself before you vote eat.
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| Latest specimens from our project "Sugar Geology" |
"The promise of genetic modification was twofold: By making crops immune to the effects of weedkillers and inherently resistant to many pests, they would grow so robustly that they would become indispensable to feeding the world’s growing population, while also requiring fewer applications of sprayed pesticides. .....Since genetically modified crops were introduced in the United States two decades ago for crops like corn, cotton and soybeans, the use of toxins that kill insects and fungi has fallen by a third, but the spraying of herbicides, which are used in much higher volumes, has risen by 21 percent."A quick view of two decades of performance
“G.M.O. acceptance is exceptionally low in Europe,” said Liam Condon, the head of Bayer’s crop science division, in an interview the day the Monsanto deal was announced. He added: “But there are many geographies around the world where the need is much higher and where G.M.O. is accepted. We will go where the market and the customers demand our technology.”
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