View source for FEB 26

==11. FEB 26==

===Assigned Work===

:*Schatzker, Mark. The Dorrito Effect, C3, "Big Flavor" (41-67; 26)
:*Schatzker, Mark. C4, "Big People" (67-86; 19)

===In-class===

:*Italian radicchio varieties.  [https://photos.app.goo.gl/zxkSpnk5Dnw6yTKLA], and at market [https://photos.app.goo.gl/CcYRgGjN1q2cpxgc7], and cabbages and cauliflowers [https://photos.app.goo.gl/KwRzQah2qTT2iCW46]

:*Italian herbs in typical supermarket. [https://photos.app.goo.gl/KpLNW4F8DR7mLMiJ8]


===Schatzker, Mark. The Dorrito Effect, C3, "Big Flavor" (41-67; 26)===

:*Spice industry story - pol unrest in Madagascar, Vanilla production drops. 42. Note on complexity of vanilla production.  Traditional food methods.  

:*Vanillan - originally based on vanilla.  Wilhelm Haarmann copies a pharmacists methods of turning pine bark resins into a vanilla substitute. Eventually, birth of synthetic flavorings business.  

:*44: retronasal olfaction. Nice account of receptors.  Many-to-many relationships.  One trillion aromas.  

:*story of umami — glutamic acid.  MSG.  

:*gastronomic diff bt vanillin and vanilla.  Complexity: 100’s of compounds in real vanilla.  

:*Once vanillan becomes a commodity, McCormick tries to fake the complexity of real vanilla.  Late ‘70s.  Follow process at 47-48. McCormick scientist finds “resinous” . Very cool. Parts per trillion.  “Imitation Vanilla” is born. Marianne Gillette.

:*50: growth of flavorings consumption.  Fresca.  Glutathione.  Read des. 51.   Kokumi.  

:*McCormick’s Technical Innovation Center - example of state of art flavor research.  Note how abstract it is.  “Cinnamon is the flavor equivalent of being hugged by your grandmother.” Examples of the kinds of flavoring problems the Center can solve.  54.  Analysis includes “need states” 

:*Restaurant work more like assembly now. 

:*61: Growth in consumption.  Follow numbers. Flavoring raw meats.  

:*Arguments (now not following text directly)
::*Chemists’ argument - no diff. Chemicals are chemicals. Get over it.
::*Industrial Gastronome (65) - finally - no more boring food. 
::*Traditional Gastronome - Not true that good traditional food wasn’t flavored.  Just that flavoring was from other natural sources and trad methods.  Industrial flavorings overwhelm our sensory system and reduce appeal of traditional flavors connected to nutrient dense foods.  

:*64: Flavor dilution.  Milk production.  Increased prod of strawberries per acre, but lower flavor.

===Schatzker, Mark. C4, "Big People" (67-86; 19)===

:*Neuroimaging of exp of addicting flavors.  U of O research center study — diff areas of brain activate on image of desirable food v actual food exp.  “Motivation or incentive salience” v “reward”. 

:*Yale Food Addiction Scale — see statements on 68-69.  

:*Note: It’s not the case that Debbie (low BMI) and Sarah (high BMI) have diff neural responses to drinking the milkshake.  Only to anticipation of it.  This creates a difference in satisfaction because the food doesn’t satisfy the anticipation of it. 

:*Scripps Res Institute study on rats with abundant access to foods.  71.  Electric shock response correlates with addiction. Second measure.  

:*SFS foods 73ff. (Really, salt, sugar, fat, umami, carbs). Makes the claim that we don’t crave SFS on its own.  It has to be flavored.  Problem isn’t so much “junk food” as industrially flavored foods that increase SFS consumption.  

:*Comparison to food animal weight gain —- concentrates, palatants, calorie dense.  The same weight inducing techniques are used on both food animals and human food consumers.