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Maybe it's just because I'm indoctrinated, but the orange carrots in the picture are the only ones that look tasty.
by jeromec 17y ago
Maybe it's just because I'm indoctrinated, but the orange carrots in the picture are the only ones that look tasty.
- johnfn 17y agoIt's probably indoctrination. After all, what other orange foods do we eat? (except peppers, I guess)
- ruralprogrammer 17y agoWhat about oranges?
- jeromec 17y agolol that's so obvious I completely overlooked it. The first thing that came to my mind was pumpkins, which I don't like.
- joeyo 17y agoMy understanding is there was no word in English for the word orange before the fruit was widely introduced in Europe. In other words the fruit gave the name to the color, not vice versa. (Other orange colored things were usually called 'ginger' or 'red-yellow'.)
- jballanc 17y agoThe history of color words is a really interesting topic. For example, in Turkish the word for "brown" is kahverengi, which literally translates as "coffee-colored". Also, turquoise comes from the French word for Turkish, used to describe the color commonly used on Ottoman glassware.
- m_eiman 17y agoThe old Swedish word for orange is "fire yellow", but now everyone uses orange. Just a little FYI :)
- idlewords 17y agoOranges, cantaloupe, sweet potatoes, squash, apricots, mango, peaches, papaya, pumpkin, and Kraft macaroni & cheese.
- deleted 17y ago[deleted]
- Willie_Dynamite 17y agoObviously, you're not a stoner.
- Groxx 17y agoIndoctrination. Look at how much color is added to food. The reddest ketchups sell better, as do the yellowest mustards, and the whitest breads. I hate to cry conspiracy theory, but I really do think that American culture in particular has been groomed to think and eat this way by food suppliers. When you can color / bleach something, you can hide flaws.
- Qz 17y agoThat's funny, I like to buy the brown mustard -- has more kick.
- Groxx 17y agoMe too, I've found a "stone-ground" brown that's phenomenal. I'm forever converted from the yellow stuff. Generally speaking, though, people buy what's most pure-colored. Just look at what has the most shelf-space at a (normal) grocery store. And add in packaging designs, most of them favor large areas of a fairly pure color. Our food-color connection is pretty strongly ground in and then reinforced all over the place.
- jules 17y agoHere's an alternative theory: orange carrots contain more carotene, which is good for your brain, so it's evolution doing its job. (edit: OTOH maybe the red carrots contain even more carotene, but too much carotene causes cancer, so that's why we don't like them ;)
- eru 17y ago> [...] and the whitest breads. Not in Germany. I so which they had more real bread here in the UK.
- Goladus 17y agoWhen I saw that picture I was actually fascinated to try the dark purple, beet-like carrots. They looked the tastiest to me. The others seemed mildly less appetizing but still edible, and in fact I've seen white carrots before (they were wild and I didn't eat them, but they smelled nice).
- ronnieCA 17y agoYou should never eat wild white carrots or parsnips. They are difficult to distinguish from hemlock root, which is highly poisonus.