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I find it very frustrating that authors so often want to engage with this on this status-motivated "cheap is bad and you shouldn't like it" level. It takes this
by mistercow 4y ago
I find it very frustrating that authors so often want to engage with this on this status-motivated "cheap is bad and you shouldn't like it" level. It takes this author a long time to get to "if you like it, that's fine", after we've been told that it smells like gasoline, that supposed "experts" in our own personal taste have told us that it doesn't belong in our kitchen, and that it's made of spooky petroleum products.
Yes, food should be accurately labeled, and I'll take the author's word for it that the imitation stuff is not very close to the real thing in flavor. Sure. Those are fine points. Stick to those, and stop implying that if I like the stuff I like, I'm some sort of slop-eating prole. You can argue for truth in advertising without appealing to classism.
- NotYourLawyer 4y agoAgreed. And the whole “derived from petroleum” == “tastes like gasoline” thing is so dumb. Pretty much every chemical we make comes from petroleum feedstock. Most of them don’t taste much like gasoline.
- s0rce 4y agoI don't think the sulfur containing 2,4-dithiapentane that is used in simulated "truffle" even smells like gasoline regardless of its similar origin, gasoline smells like other alkanes in the lab (hexanes, etc), not really sure how to describe it but not like sulfur containing compounds. I still don't like the truffle flavoring compound in my food, its overpowering to me, but if you like it go for it! Synthetic vanillin is delicious.