Danh ngôn của Michael Moss

The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount of time formulating the perfect amount of sugar that will send us over the moon and send products flying off the shelves.

- Michael Moss

Dịch Đổi ảnh nền Đổi Font chữ + - Tải Ảnh

The optimum amount of sugar in a product became known as the 'bliss point.' Food inventors and scientists spend a huge amount of time formulating the perfect amount of sugar that will send us over the moon and send products flying off the shelves.

Lượng đường tối ưu trong một sản phẩm được gọi là 'điểm hạnh phúc'. Các nhà phát minh và nhà khoa học thực phẩm dành rất nhiều thời gian để tạo ra lượng đường hoàn hảo sẽ đưa chúng ta bay lên mặt trăng và đưa sản phẩm bay khỏi kệ hàng.

Tác giả: Michael Moss | Chuyên mục: Food | Sứ mệnh: [9]

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Các câu danh ngôn khác của cùng tác giả: Michael Moss

• It's not just a matter of poor willpower on the part of the consumer and a give-the-people-what-they-want attitude on the part of the food manufacturers. What I found, over four years of research and reporting, was a conscious effort... to get people hooked on foods that are convenient and inexpensive.

Các câu danh ngôn khác của cùng chuyên mục: Food

• When I get down to Louisiana, I get to have a taste of some of that great food.
• I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
• I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
• I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
• Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.