Hi Guys,
I agree with everybody that the problem exist, it is complex and the origins of it has to do with our disconnection as a society from our food sources.
Almost all the compliments I get about my cooking can be attributed to the fact I cook everything from scratch. I season/flavour before salting to the point I rarely add salt. I control hidden additives like flavour enhancers, flavours, colours etc.by avoiding pre-made sauces. Most people buy red meat for example based on how it compares to textbook drawings: red & white when they should be looking for purple and yellow.
Little personal example:
Being a self proclaimed gourmet who worked in the food industry, I was always fascinated when people were trying to imitate a flavour like blueberry. When I offered a flavour that was really authentic tasting (very floral) they would refuse it and always went for a sweet, jammy, concord grape like flavour thinking it tasted authentic. The people making process foods live in a fantasy world of what food taste like. Most of them don't even cook. I actually know somebody that is at least 30 and works in Quality control in a spice company that refers to roast beef as brown meat not knowing the original animal. She never bought raw meat or anything fresh and says she goes to her sister's once in a while to eat her brown meat. Everything she buys must be microwaveable.
That is one reason I left the industry.
Luc H
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