How do so-called comfort foods make us happy

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Reference no: EM133645192

Assignment:

"The Extraordinary Science of Addictive Junk Food."

By Michael Moss, adapted from Moss's Salt Sugar Fat: How the Food Giants Hooked Us

Watch:

"Choice, happiness and spaghetti sauce."

By Malcolm Gladwell, TED

Read/ Listen:

"What Gets to be a 'Burger'? States Restrict Labels On Plant-Based Meat."

by Alina Selyukh, NPR

Write:

Post responses to the following questions to the M4 Response: Food Engineering and Packaging (MO1) assignment and feel free to add any other reactions to the materials above:

1. What is your relationship to the types of foods discussed in the Moss text? Can you think of other foods that are designed to make it difficult to stop eating them? What are your comfort foods? Why/how do so-called "comfort foods" make us happy?

2. Are we honest about what we like to eat, or are we sometimes dishonest, as Gladwell suggests? Why? Does food represent aspirations, such as better mustard? What role does authenticity play in our evaluations of our foods?

3. Do you feel that labeling plant-based foods with words like "beef" or "burger" is misleading, as one of the sources argues in "What Gets to be a Burger"? Why or why not? What are the makers of plant-based foods hoping to achieve with this kind of labeling or wording? What's the larger rhetorical context for making something seem like meat?

Reference no: EM133645192

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