this post was submitted on 13 Oct 2024
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Science of Cooking
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We're focused on cooking and the science behind how it changes our food. Some chemistry, a little biology, whatever it takes to explore a critical aspect of everyday life.
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That assumes that the consumer notices the change if it's bad. Just compare a strawberry that you grew yourself to store bought ones. The store bought is completely tasteless in comparison und usually still white inside because it's more profitable. And the consumer doesn't care. And by the time the consumer notices all alternatives are already pushed out of the market so now they don't get the choice to go for the more expensive but also more tasty one